Ingredients:
1 (8 ounce) cans crushed pineapple with juice
1/4 cup orange juice
5 tablespoons sugar
1 teaspoon grated orange zest
1 teaspoon unflavored gelatin
2 eggs, separated
1 teaspoon vanilla extract
1 (8 ounce) packages neufchatel cheese, softened ( light cream cheese)
1 pre-baked 9 inch pie shell or 1 graham cracker crust ( purchased or homemade. I prefer the graham cracker crust)
slivers orange zest ( to garnish) (optional)
Directions:
*Note:If worried about salmonella, use egg substitute equivalent to the 2 yolks, and use dried egg whites, prepared according to package directions, equivalent to 2 egg whites.
Drain pineapple well, reserving juice.
Combine pineapple juice and orange juice with orange peel and sugar in a medium saucepan.
Sprinkle gelatin over juice to soften, stir, and allow to set 5 minutes for gelatin to soften.
Heat over low heat until dissolved.
Beat in egg yolks with a whisk until mixture is thick and lemon colored, about 2-3 minutes.
Remove from heat, add vanilla, and gradually beat in cream cheese until smooth and well blended.
Stir in crushed pineapple.
In a separate bowl, beat egg whites until stiff but not dry.
Gently fold into pineapple mixture, and spoon into pastry shell.
Refrigerate for about 3 hours.
Garnish with orange zest, if desired.
Servings: 6-8
Time preparation: 15 min.
Time total: 20 min.