This is a perfect example of a lowfat, no-bake cheesecake: molasses-flavored crust with a cottage cheese-lemon filling topped with a pineapple glaze. Reduce the fat not the taste.

Refrigerator Pineapple Cheesecake

1 cup graham cracker crumbs
2 tablespoons butter or margarine, melted
1 (3-ounce) package lemon gelatin
1 cup boiling water
3 cups cottage cheese
1/4 cup granulated sugar
1 (8-ounce) can crushed pineapple, undrained
1 tablespoon water
2 teaspoons cornstarch

1. Mix together graham cracker crumbs and butter; press into bottom of a 9-inch springform pan and refrigerate. If too crumbly, add one more tablespoon of butter.
2. Dissolve gelatin in boiling water; let cool until lukewarm.
3. Mix cottage cheese and sugar in a blender. Slowly add gelatin mixture and blend well. Pour into prepared crust and refrigerate until firm.
4. Place pineapple, water and cornstarch in a small saucepan and bring to a boil, stirring constantly. Cool for 15 minutes then spread over cheesecake and continue refrigerating for 1 hour.

Makes 10 servings.