1 (20 oz.) can crushed pineapple, drain and reserve juice
unsweetened orange juice
1/4 c. sugar
1/4 c. flour

Set aside 2/3 cup of the pineapple juice. Add remaining pineapple juice to unsweetened orange juice to equal 1 cup. In medium saucepan, combine the sugar, flour and pineapple/orange juice. Bring mixture to a boil, then stir for 1 minute or until mixture reaches pudding consistency. Remove from heat, then fold in drained, crushed pineapple.

2 c. graham cracker crumbs
3 Tbsp. honey
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 1/2 Tbsp. vegetable oil

With a fork or blender, blend together the cracker crumbs, honey, cinnamon, nutmeg and oil. Press firmly into a lightly oiled 13 x 9-inch pan.

1 c. low-fat cottage cheese
1 (8 oz.) pkg. light low-fat cream cheese
1/2 c. sugar
5 egg whites
1 tsp. vanilla
2/3 c. pineapple juice

Combine the cottage cheese, cream cheese, sugar, egg whites, vanilla and pineapple juice and whip until smooth. Pour mixture over crust, then bake at 350° for 25 to 30 minutes or until center is set. Cool. Spread cooled pineapple topping over cream cheese filling. Cover loosely and refrigerate about 4 hours. To serve, cut into 24 squares.