1 (20 oz.) can crushed pineapple
1 env. unflavored gelatin
1/2 c. skim milk
1 (8 oz.) tub light cream cheese
1 tsp. lemon juice
2 egg whites
12 pkg. of aspartame or other sugar substitute equal to 1/2 c. sugar
1 tsp. vanilla

Drain pineapple and reserve one cup of juice. (If there is not one cup add water to make it one cup.) In a small saucepan mix gelatin and milk. Cook over low heat about 2 minutes, stirring constantly to dissolve gelatin completely. Remove from heat. In a large bowl, beat cheese until smooth and fluffy. Gradually beat in hot gelatin/milk mixture, blending well. Next beat in one cup pineapple juice, vanilla, and lemon juice. Chill until mixture holds a kiss shape when dropped from a spoon, about 1/2 hour. Beat egg whites until stiff. Add aspartame. Fold egg whites and drained pineapple bits into cheese filling mixture. Turn into a 9 inch pie plate or spring form pan. Chill until firm, about 3-4 hours.