Guest Author - Sandra L. Garth

1 8oz pkg Cream Cheese (softened)
1 16 oz. can of crushed pineapple
1 pkg unflavored gelatin
1 TBS. brown sugar
2 tsp lemon juice
1/2 cup of cold water
1 9 inch Graham Cracker or Shortbread pie crust pie

Drain pineapple juice. Bring to a simmer in a small saucepan. Add unflavored gelatin, whisking until it comes to a slight boil. Let cool for 10-15 minutes. After it has cooled, add lemon juice, brown sugar, and 1/2 cup of cold water. In a small bowl combine softened cream cheese and gelatin mixture, blending until smooth with an electric mixer. Add drained pineapple. You can save a teaspoon of pineapple to garnish the top) Pour mixture into crust of choice- I prefer the shortbread crust, but, for low cal purposes graham cracker may be better. Garnish the top with reserved crushed pineapple, and let pie chill in refrigerator for an hour before serving.

The word lite in this recipe refers only to the texture. To reduce the calories in this recipe, use reduced fat or fat free cream cheese. You can also omit the brown sugar, and use a low fat graham cracker crust. Now on the other hand if you want to up the ante, serve this light and luscious creation with a generous dollop of whipped cream on top, and a light dusting of powdered sugar. A sprig or two of mint dresses it up even more.