Pineapple Cream Tart

Total Time: 24 mins Preparation Time: 15 mins Cook Time: 9 mins

Ingredients

• 9 inches refrigerated pie crusts, prerolled
• 1/2 cup sugar
• 1 (1/4 ounce) envelope unflavored gelatin
• 3/4 cup water
• 1 cup low fat cottage cheese (you can use no-fat or regular)
• 1 cup crushed pineapple, drained
• 1/2 pint fresh raspberry, for garnish (optional)

Recipe

• 1 preheat oven to 425*. roll the piecrust to a 13" circle. press into a 10" or 11" tart pan with a removable bottom. bake for 9-11 minutes until golden. cool in pan.
• 2 combine sugar and gelatin in a small pan. stir in the water & let stand for 2 minutes to allow gelatin to soften. heat, stirring to dissolve gelatin. remove from heat.
• 3 put cottage cheese and crushed pineapple in a blender, whirling until smooth. add the gelatin mixture & whirl smooth.
• 4 pour into prepared tart shell. refrigerate until firm - about 4 hours. remove side of tart pan before serving. garnish with raspberries if desired.