Cinnamon Fruit Tart With Sour Cream Filling
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Creamy cottage cheese||8 Ounce (1 Cup)|
|Pineapple juice||2⁄3 Cup (10.67 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Cinnamon graham cracker crust||1|
|Fresh fruit||2 Tablespoon|
|Orange marmalade/Apricot marmalade||2 Tablespoon, melted|
In small saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 3 minutes.In blender or food processor, process cottage cheese, pineapple juice, sour cream, milk, sugar and lemon juice until blended.
While processing, through feed cap, gradually add gelatine mixture and process until blended.
Pour into Cinnamon Graham Cracker Crust; chill until firm, about 3 hours.
To serve: Top with suggested fresh fruit, then brush with marmalade.
Cinnamon Graham Cracker Crust: In small bowl, combine 2 cups graham cracker crumbs, 1 tablespoon sugar, 1/2 teaspoon ground cinnamon and 1/4 cup melted butter.
Press into 10-inch tart pan.
Bake at 375Â°, 8 minutes; cool.