Ingredients:
3 egg yolks, beaten
1/4 cup sugar
1/2 teaspoon salt
1 small can crushed pineapple
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1 cup cottage cheese
1 tablespoon unflavored gelatin
3 egg whites
1 1/2 cups graham cracker crust mixture
Directions:
1. Press a graham cracker crust into the bottom of a springform pan, saving some of the mixture to sprinkle on top.
2. In a small bowl or teacup, bloom 1 tablespoon of gelatin in 1/4 cup water; set aside.
3. In a double boiler, combine egg yolks, sugar, salt, pineapple, lemon juice and rind. Remove from heat and add the softened gelatin, stirring until dissolved. Add 1 cup cottage cheese, mashed. Chill until mixture has partially set.
4. In a clean bowl, beat three egg whites, gradually stirring in 1/2 cup white sugar until soft peaks form when the beaters are lifted. Fold the beaten egg whites gently into cheese mixture.
5. Spread mixture over the graham cracker crust and sprinkle reserved graham cracker crumbs over top. Chill for at least 4-5 hours.
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