Categories: Desserts, Low-fat 
      Yield: 1 cheesecake 
  
---------------------------------FOR CRUST--------------------------------- 
     12    Graham cracker squares 
           -(2 1/2"; 16 for 10" plate) 
    1/3 c  Grape Nuts cereal 
           -(1/2 cup for 10" plate) 
      2 tb Granulated sugar 
      1 tb Hazelnut, walnut or canola 
           -oil 
      1 ts Unsalted butter, melted 
           (2 t for 10" place) 
    1/2 lg Egg white (1 tb for 10" 
           -plate) 
      2 tb Fruit juice or water, or as 
           -needed (1 tb for 10" plate) 
 
--------------------------------FOR FILLING-------------------------------- 
  1 1/4 c  Non-fat vanilla yogurt 
      1 cn Crushed pineapple, 
           -unsweetened or in light 
           -syrup (20 oz) 
    3/4 c  Non-fat cottage cheese 
    3/4 c  Low-fat cream cheese, at 
           -room temperature 
    3/4 c  Granulated sugar 
      1 ts Vanilla extract 
  1 1/2 ts Pineapple extract 
      3 tb Lemon juice 
  3 1/2 ts Unflavored gelatin 
  
  To make crust: Position rack in center of oven, and preheat oven to 
  350'F. Crumble the graham crackers into the bowl of a food processor 
  and process until crumbs form. Add the cereal, sugar, oil, butter, 
  egg white and 1 teaspoon juice or water. Pulse until the crumbs are 
  evenly moistened. Pinch a spoonful of crumbs together, and test 
  whether they are moist enough to hold the print of your finger. If 
  necessary, add a few more drops of juice or water and pulse once or 
  twice. 
  Turn the crumbs into an 8" springform pan or a 10" pie plate and use 
  your hand or the back of a metal spoon to press an even layer around 
  the sides of the pan. Spread the remaining crumbs evenly over the pan 
  bottom. Top with a piece of wax paper, and press to form an even 
  layer, taking care not to build up the crumbs in the corner. Bake the 
  shell for 7 minutes. Cool completely on a wire rack before filling. 
  The crust firms and crisps as it cools. 
  To make filling: Place the yogurt in a fine-mesh strainer set over a 
  bowl and set aside to drain for at least 20 minutes. Transfer to a 
  small bowl, and discard the whey. Drain the crushed pineapple in a 
  strainer set over a bowl. Press the fruit lightly with the back of a 
  large spoon to release all the juice. Transfer the pineapple to a 
  small bowl, and reserve 1/2 cup of the juice. 
  Place the cottage cheese in a strainer set over a bowl. cover it with 
  a piece of plastic wrap, and press down firmly on the cheese to force 
  excess liquid from the curds. 
  Place the cottage cheese and cream cheese in a blender or a food 
  processor. Process for at least 3 minutes, or until absolutely smooth, 
  with no trace of graininess, stopping once to scrape down the sides 
  with a rubber spatula. 
  Add the sugar, vanilla, pineapple extract and drained yogurt. Pulse 
  until well blended. Scrape down the sides with a rubber spatula, and 
  pulse several times. Add 1 1/2 cups of the drained crushed pineapple 
  and pulse just to blend. 
  In a small saucepan, combine the reserved 1/2 cup pineapple juice and 
  the lemon juice. Sprinkle on the gelatin and allow to sit about 3 
  minutes to soften. Then stir the mixture over low heat just until the 
  gelatin is dissolved; do not boil. With the blender or food processor 
  running, add the gelatin mixture and pulse to blend. 
  Pour the filling into the crust and refrigerate at least 3 hours or 
  overnight before serving. Once the top is firm, cover it with plastic 
  wrap.