Pineapple-Cheese Pie
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 and 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.
Topping:
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.
Rice Krispies Cookies
1/4 c. brown sugar
1/4 c. sugar substitute plus 2 heaping tsp. of sugar substitute (16 env. of Weight Watchers sugar substitute)
1/2 lb. oleo
Mix well.
1 cup of oil add to 3 eggs (or use 1/2 of Eggbeaters)
2 teaspoons vanilla.
Mix in dry ingredients and blend well.
Mix dry ingredients together first:
3 1/2 c. flour
1 tsp. baking powder
1 tsp. cream of tartar
1/2 tsp. salt
1 c. quick cooking oatmeal
1 1/2 c. Rice Krispies
3/4 c. nuts
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