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Cheesecake Pie

Author/Submitted by:
Servings: 8
Categories: Cakes / Cheesecakes / Desserts / Fruits / Low-Fat/Low-Cal / Pies & Pastries

    -----MARY KITTLE FXJT64A-----
2    Envelope unflavored gelatin
1/4  teaspoon  Salt
1/2  cup  +3T unsweetened pineapple
1  cup  Low-fat milk
2    Egg, separated
2  packages  Butter Buds, divided
1/4  cup  Sugar, divided
1  tablespoon  Lemon rind, grated
1  teaspoon  Vanilla
8  ounces  Dry curd cottage cheese
1/2  cup  Juice packed crushed
1/2  cup  Graham cracker crumbs
1  tablespoon  Lemon juice

Mix gelatin, 3 tablespoons sugar, salt, 1 packet Butter Buds, 1/2 cup pineapple juice, milk and egg yolks in top of double boiler. Place over boiling water and cook, stirring constantly, until gelatin dissolves and mixture thickens slightly. Cool In a medium bowl, beat cottage cheese until smooth. (Use potato masher for best results). Beat in crushed pineapple and lemon peel. Add cooled gelatin mixture. In a separate small bowl, combine graham cracker crumbs, remaining packet of Buds and vanilla. Add remaining pineapple juice and lemon juice. Mix well. Stir into cheese mixture. In separate bowl, beat egg whites until they hold their shape. Gradually add remaining sugar and beat until stiff. Fold into cheese-crumb mixture. Pour into 9" pie plate-chill until firm. NOTE: I do NOT mix the crumb mixture with the cheese mixture, rather I press the crumbs into bottom of plate and pour cheese mixture into shell. I do not know if this a misprint in the recipe or if it really is supposed to be all mixed together, but it doesn't make sense to me to put those crumbs into the actual cheesecake filling-and the picture in the book definitely shows a crust-you be the judge.

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