---------------------------------FOR CRUST--------------------------------- 12 Graham cracker squares -(2 1/2"; 16 for 10" plate) 1/3 c Grape Nuts cereal -(1/2 cup for 10" plate) 2 tb Granulated sugar 1 tb Hazelnut, walnut or canola -oil 1 ts Unsalted butter, melted (2 t for 10" place) 1/2 lg Egg white (1 tb for 10" -plate) 2 tb Fruit juice or water, or as -needed (1 tb for 10" plate) --------------------------------FOR FILLING-------------------------------- 1 1/4 c Non-fat vanilla yogurt 1 cn Crushed pineapple, -unsweetened or in light -syrup (20 oz) 3/4 c Non-fat cottage cheese 3/4 c Low-fat cream cheese, at -room temperature 3/4 c Granulated sugar 1 ts Vanilla extract 1 1/2 ts Pineapple extract 3 tb Lemon juice 3 1/2 ts Unflavored gelatin To make crust: Position rack in center of oven, and preheat oven to 350'F. Crumble the graham crackers into the bowl of a food processor and process until crumbs form. Add the cereal, sugar, oil, butter, egg white and 1 teaspoon juice or water. Pulse until the crumbs are evenly moistened. Pinch a spoonful of crumbs together, and test whether they are moist enough to hold the print of your finger. If necessary, add a few more drops of juice or water and pulse once or twice. Turn the crumbs into an 8" springform pan or a 10" pie plate and use your hand or the back of a metal spoon to press an even layer around the sides of the pan. Spread the remaining crumbs evenly over the pan bottom. Top with a piece of wax paper, and press to form an even layer, taking care not to build up the crumbs in the corner. Bake the shell for 7 minutes. Cool completely on a wire rack before filling. The crust firms and crisps as it cools. To make filling: Place the yogurt in a fine-mesh strainer set over a bowl and set aside to drain for at least 20 minutes. Transfer to a small bowl, and discard the whey. Drain the crushed pineapple in a strainer set over a bowl. Press the fruit lightly with the back of a large spoon to release all the juice. Transfer the pineapple to a small bowl, and reserve 1/2 cup of the juice. Place the cottage cheese in a strainer set over a bowl. cover it with a piece of plastic wrap, and press down firmly on the cheese to force excess liquid from the curds. Place the cottage cheese and cream cheese in a blender or a food processor. Process for at least 3 minutes, or until absolutely smooth, with no trace of graininess, stopping once to scrape down the sides with a rubber spatula. Add the sugar, vanilla, pineapple extract and drained yogurt. Pulse until well blended. Scrape down the sides with a rubber spatula, and pulse several times. Add 1 1/2 cups of the drained crushed pineapple and pulse just to blend. In a small saucepan, combine the reserved 1/2 cup pineapple juice and the lemon juice. Sprinkle on the gelatin and allow to sit about 3 minutes to soften. Then stir the mixture over low heat just until the gelatin is dissolved; do not boil. With the blender or food processor running, add the gelatin mixture and pulse to blend. Pour the filling into the crust and refrigerate at least 3 hours or overnight before serving. Once the top is firm, cover it with plastic wrap.
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