1 (24 oz.) carton cottage cheese 1 pkg. Knox gelatin 1 egg

1 sm. can crushed pineapple 3 pkgs. Sweet & Low

2 tsp. vanilla

2 tsp. lemon juice 1 tsp. rum flavor Cinnamon

Process cottage cheese until smooth and set aside. Drain pineapple juice in bowl, add Knox gelatin and set aside for five minutes. To cottage cheese add egg, Sweet & Low, lemon juice and flavorings. Blend well. Add pineapple juice mixture and blend again. Stir pineapple into cheese mixture. Pour into an 8 inch or 9 inch pie plate and sprinkle with cinnamon. Bake 30 minutes in 350 degree oven. Cool and set in refrigerator overnight.


1 (15 oz.) can crushed pineapple, drained 1 pkg. Sweet & Low 1 tsp. cornstarch 1 tsp. rum flavoring

To drained pineapple juice, add Sweet & Low and cornstarch. Cook on medium heat, stirring, until mixture is smooth and thick. Add crushed pineapple and rum flavoring. Cool and serve on pie.


2 c. peeled apples 1/2 c. blueberries, unsweetened 1/2 c. strawberries, unsweetened 1/2 c. grapes

Combine all fruit in bowl. Toss lightly and serve. Yields 7 (1/2 cup) servings. Exchanges: 1 serving = 1 fruit. Calories per serving = 37. Carbohydrate = 10 grams. Protein = trace. Fat = 0.

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