Instructions: Sprinkle 3 tbs. graham cracker crumbs on bottom of 9" pie or cake pan; set aside. Soften gelatin in 1/2 c water. Add water to pineapple juice to make 3/4 cup; bring to a boil; stir in gelatin.

In bowl, beat cottage cheese until nearly smooth, at highest speed on mixer - about 3 to 4 minutes. Add egg yolks, nonfat milk, lemon juice, sweetner, vanilla and salt and beat well. Blend in gelatin at low speed.

Chill. Stir occasionally until mixture is thick, but not set - about 1 hour. Beat whites at highest speed until soft peaks form; fold in gelatin mixture by hand. Spoon over crumbs in pan; sprinkle remaining tablespoon of crumbs over filling. Add pineapple tidbits on top; chill overnight in refrigerator.

Yield: 9 servings

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