|Graham cracker crumbs||1 Cup (16 tbs)|
|Diet margarine||2 Tablespoon, melted|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Eggs||3 , separated|
|Canned crushed pineapple in juice||8 Ounce (1 Can)|
|Lemon juice||2 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Low fat small curd cottage cheese||1 Cup (16 tbs)|
1. Blend together graham cracker crumbs and melted diet margarine. Pat over bottom of 8 x 8 x 2-inch baking pan; chill.
2. Sprinkle gelatin over skim milk in small bowl; let stand for 5 minutes to soften.
3. Using electric mixer at medium speed, beat egg yolks in top of double boiler until lemon colored. Add undrained crushed pineapple, sugar, lemon juice and lemon rind. Cook over simmering water until thickened, stirring constantly. Stir in softened gelatin to dissolve; stir in cottage cheese and chill until semi-set, about 1 hour.
4. Using electric mixer at high speed, beat egg whites in large bowl until stiff peaks form. Using rubber spatula, fold into gelatin mixture. Pour into prepared pan. Chill until completely set, about 1 hour.