15 ounces part-skim ricotta cheese, Juice of ½ lemon, 1 can crushed pineapple, 1 teaspoon (3 packets) Sweet’N Low zero calorie sweetener, 1 teaspoon vanilla extract, 1 egg, 1 package unflavored gelatin, Ground cinnamon
Preparation
Mix together egg, vanilla, Sweet’N Low, and lemon juice until smooth. Add cheese; mix until smooth. Drain pineapple juice into glass and add crushed pineapple to mixture; mix until smooth. Mix gelatin into pineapple juice and add to cheese mixture; mix until smooth. Pour into pie plate and sprinkle with cinnamon to taste. Bake in 350°F oven for 45-50 minutes. Chill well before serving.
