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    Pineapple Cheesecake

    Source of Recipe


    List of Ingredients


    1 c. evaporated skim milk
    1 (20 oz.) can crushed
    pineapple, juice pack
    2 envelopes unflavored gelatin
    2 c. dry cottage cheese
    2 egg yolks
    2 Tbsp. lemon juice
    1/4 tsp. yellow food coloring
    2 egg whites
    1/4 c. sugar
    1 (8 oz.) can pineapple slices
    (juice pack), drained
    2 Tbsp. graham cracker crumbs

    Chill evaporated milk in freezer until icy cold. Drain
    crushed pineapple, reserving juice. In saucepan soften gelatin
    in reserved juice. Stir over low heat until gelatin dissolves.

    Place gelatin mixture, cheese, yolks, lemon juice, food
    coloring and half the crushed pineapple in blender container;
    blend smooth. Stir in remaining crushed fruit. Beat egg
    whites to soft peaks, gradually add sugar, beating to stiff

    In large bowl whip icy milk to soft peaks, fold in
    pineapple mixture and egg whites. Pour into 10 inch spring- 
    form pan. Chill, remove sides of pan and top with pineapple
    slices, cracker crumbs and fresh mint, if desired.

    Serves 16.





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