Golden Treasure Pie Filling
|Concentrated saccharin||3 Gram (3 Packets)|
|Concentrated acesulfame k||6 Gram (3 Packets)|
|Sifted flour||2 Teaspoon|
|Non fat cottage cheese||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Non fat milk||3⁄4 Cup (12 tbs)|
|Canned crushed pineapple in juice||16 1⁄2 Ounce, undrained (2 Cans, 8 1/4 Ounce Each)|
Combine the cornstarch and water in a small saucepan.
Bring to a boil, then cook one minute, stirring constantly.
Stir in the saccharin.
In a mixing bowl, blend the acesulfame-K and margarine.
Add the flour, cottage cheese, and vanilla.
Beat until smooth.
Slowly add the egg, and then the milk, to the cheese mixture, beating constantly.
Pour the pineapple into a 10-in.
(25 cm) crust, if desired, spreading the mixture evenly.
Gently pour the cottage cheese over the pineapple, being careful not to disturb the first layer.
Bake at 450°F (230°C) for 15 minutes, then reduce the heat to 325°F (160°C) and bake for 45 minutes longer.