6 ounces graham crackers
3 tablespoons sugar
1/2 cup melted butter
—filling— 2 1/2 tablespoons gelatin
1/4 cup water
1 1/2 cups crushed pineapple
milk 1/4 cup milk
2 1/2 tablespoons custard powder
1 pound cottage cheese
2 egg whites
1/4 cup sugar
1 cup cream
sweetened whipped cream — to garnish crystallized ginger — chopped
1. Make the crust by crushing the graham crackers and mixing with the sugar and the melted butter. Press 3/4 of the mixture on the bottom and sides of a 9 inch springform pan. Set aside the remaining crust mixture.
2. Mix the gelatin and the water and allow to soak for 5 minutes.
3. Drain the pineapple and add enough milk to the pineapple liquid to
make 2 cups. Put into a saucepan and heat.
4. Add the gelatin and mix until the gelatin is dissolved.
5. Mix the custard powder with the 1/4 cup of milk and add to the
saucepan. Stir constantly until thick.
6. Stir in the cheese and pineapple. Cool.
7. Beat the egg whites until almost stiff. Beat in the sugar.
8. Whip 1 cup of cream and fold into cheese mixture with beaten egg
whites.
9. Pour into the crust and sprinkle the remaining crust mixture on
top. Refrigerate until firm.
10. Serve garnished with sweetened whipped cream and ginger. Serves
8.
busted by sooz