---------------------------------FOR CRUST---------------------------------
     12    Graham cracker squares

           -(2 1/2"; 16 for 10" plate)
    1/3 c  Grape Nuts cereal

           -(1/2 cup for 10" plate)
      2 tb Granulated sugar

      1 tb Hazelnut, walnut or canola

           -oil
      1 ts Unsalted butter, melted

           (2 t for 10" place)
    1/2 lg Egg white (1 tb for 10"

           -plate)
      2 tb Fruit juice or water, or as

           -needed (1 tb for 10" plate)
--------------------------------FOR FILLING--------------------------------
  1 1/4 c  Non-fat vanilla yogurt

      1 cn Crushed pineapple,

           -unsweetened or in light
           -syrup (20 oz)
    3/4 c  Non-fat cottage cheese

    3/4 c  Low-fat cream cheese, at

           -room temperature
    3/4 c  Granulated sugar

      1 ts Vanilla extract

  1 1/2 ts Pineapple extract

      3 tb Lemon juice

  3 1/2 ts Unflavored gelatin

  To make crust: Position rack in center of oven, and preheat oven to
  350'F. Crumble the graham crackers into the bowl of a food processor

  and process until crumbs form. Add the cereal, sugar, oil, butter,
  egg white and 1 teaspoon juice or water. Pulse until the crumbs are
  evenly moistened. Pinch a spoonful of crumbs together, and test
  whether they are moist enough to hold the print of your finger. If
  necessary, add a few more drops of juice or water and pulse once or
  twice.
  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. Spread the remaining crumbs evenly over the pan
  bottom. 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. Bake the
  shell for 7 minutes. Cool completely on a wire rack before filling.
  The crust firms and crisps as it cools.
  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. Transfer to a
  small bowl, and discard the whey. Drain the crushed pineapple in a
  strainer set over a bowl. Press the fruit lightly with the back of a
  large spoon to release all the juice. Transfer the pineapple to a
  small bowl, and reserve 1/2 cup of the juice.
  Place the cottage cheese in a strainer set over a bowl. cover it with
  a piece of plastic wrap, and press down firmly on the cheese to force
  excess liquid from the curds.
  Place the cottage cheese and cream cheese in a blender or a food
  processor. 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.
  Add the sugar, vanilla, pineapple extract and drained yogurt. Pulse
  until well blended. Scrape down the sides with a rubber spatula, and
  pulse several times. Add 1 1/2 cups of the drained crushed pineapple
  and pulse just to blend.
  In a small saucepan, combine the reserved 1/2 cup pineapple juice and
  the lemon juice. Sprinkle on the gelatin and allow to sit about 3
  minutes to soften. Then stir the mixture over low heat just until the
  gelatin is dissolved; do not boil. With the blender or food processor
  running, add the gelatin mixture and pulse to blend.
  Pour the filling into the crust and refrigerate at least 3 hours or
  overnight before serving. Once the top is firm, cover it with plastic
  wrap.