My recipes


1 (24 oz.) carton cottage cheese
1 pkg. Knox gelatin
1 egg
1 sm. can crushed pineapple
3 pkgs. Sweet Low
2 tsp. vanilla
2 tsp. lemon juice
1 tsp. rum flavor
Process cottage cheese until smooth and set aside. Drain pineapple juice in
bowl, add Knox gelatin and set aside for five minutes. To cottage cheese add
egg, Sweet Low, lemon juice and flavorings. Blend well. Add pineapple juice
mixture and blend again. Stir pineapple into cheese mixture. Pour into an 8
inch or 9 inch pie plate and sprinkle with cinnamon. Bake 30 minutes in 350
degree oven. Cool and set in refrigerator overnight.TOPPING:
1 (15 oz.) can crushed pineapple,
1 pkg. Sweet Low
1 tsp. cornstarch
1 tsp. rum flavoring
To drained pineapple juice, add Sweet Low and cornstarch. Cook on medium
heat, stirring, until mixture is smooth and thick. Add crushed pineapple and
rum flavoring. Cool and serve on pie.



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