---------- Recipe via Meal-Master (tm) v8.02
  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
       1 ts Unsalted butter, melted
            (2 t for 10 place)
     1/2 lg Egg white (1 tb for 10
       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