Pineapple Cheese Loaf
|Canned crushed pineapple in juice||8 Ounce (In Its Natural Juices, 1 Can)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Low fat small curd cottage cheese||16 Ounce (1 Container)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
1. Drain juice from pineapple into small saucepan; reserve pineapple. Sprinkle gelatin over juice; let stand for 5 minutes to soften. Place over very low heat just until gelatin is dissolved.
2. Meanwhile, use electric mixer to beat together cottage cheese, egg, sugar, vanilla extract, lemon rind and reserved pineapple in medium bowl. Stir in dissolved gelatin.
3. Pour mixture into 9 x 5 x 3-inch loaf pan. Chill for at least 2 hours. Unmold onto serving platter and garnish with mint sprigs.