Pineapple-lemon icebox cheesecake
1 1/4 cups graham cracker crumbs (about 20 crackers, crushed)
1/3 cup sugar
1/2 cup butter or margarine, melted
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2 (4-serving) boxes lemon flavor gelatin
1 (20-ounce) can crushed pineapple
1 (2-pound) carton cottage cheese
1 cup heavy cream
Makes 24 servings.
Mix the crumbs, sugar and melted butter with a fork, and press into the bottom of a 9-by-13-inch pan to form the crust. Set aside.
Sprinkle gelatin in a large, heat-proof bowl. Drain the juice from the pineapple can into a measuring cup. Add enough boiling water to make 1 cup, and stir into the gelatin until dissolved.
In a food processor, pulse the cottage cheese with the cream until as smooth as desired. With the machine running, add the gelatin mixture. Fold in the pineapple. Pour onto prepared crust and refrigerate until firm. (You can cut it easily after about 3 hours.)
Nutritional information per serving: 252 calories (38 percent from fat), 10.6 g fat (5 g saturated, 3.7 g monounsaturated), 26.8 mg cholesterol, 7.7 g protein, 32.1 g carbohydrates, 0.9 g fiber, 371.5 mg sodium.