| 1 | To make crust: position rack in center of oven, and preheat ove nto 350°F. |
| 2 | Crumble the graham crackers into the bowl of a food processor and process until crumbs form. |
| 3 | Add the cereal, sugar, oil, butter, egg white and 1 teaspoon juice or water. |
| 4 | Pulse until the crumbs are evenly moistened. |
| 5 | Pinch a spoonful of crumbs together, and test whether they are moist enough to hold the print of your finger. |
| 6 | If necessary, add a few more drops of juice or water and pulse once or twice. |
| 7 | 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. |
| 8 | Spread the remaining crumbs evenly over the pan bottom. |
| 9 | 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. |
| 10 | Bake the shell for 7 minutes. |
| 11 | Cool completely on a wire rack before filling. |
| 12 | The crust firms and crisps as it cools. |
| 13 | 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. |
| 14 | Transfer to a small bowl, and discard the whey. |
| 15 | Drain the crushed pineapple in a strainer set over a bowl. |
| 16 | Press the fruit lightly with the back of a large spoon to release all the juice. |
| 17 | Transfer the pineapple to a small bowl, and reserve ?cup of the juice. |
| 18 | Place the cottage cheese in a strainer set over a bowl. |
| 19 | Cover it with a piece of plastic wrap, and press down firmly on the cheese to force excess liquid from the curds. |
| 20 | Place the cottage cheese and cream cheese in a blender or a food processor. |
| 21 | 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. |
| 22 | Add the sugar, vanilla, pineapple extract and drained yogurt. |
| 23 | Pulse until well blended. |
| 24 | Scrape down the sides with a rubber spatula, and pulse several times. |
| 25 | Add 1 ?cups of the drained crushed pineapple and pulse just to blend. |
| 26 | In a small saucepan, combine the reserved ?cup pineapple juice and the lemon juice. |
| 27 | Sprinkle on the gelatin and allow to sit about 3 minutes to soften. |
| 28 | Then stir the mixture over low heat just until the gelatin is dissolved; do not boil. |
| 29 | With the blender or food processor running, add the gelatin mixture and pulse to blend. |
| 30 | Pour the filling into the crust and refrigerate at least 3 hours or overnight before serving. |
| 31 | Once the top is firm, cover it with plastic wrap. |
| 32 | Nutritional analysis per serving: 245 calories, 8 grams protein, 6 grams fat, 0.7 gram saturated fat, 42 grams carbohydrate, 270 milligrams sodium, 10 milligrams cholesterol, calories from fat: 22 percent. |
