Don't know if this is what you are looking for, but it's from the American
Heart Association. Not too bad on calories and fat, but the carbs are a
little steep.

REFRIGERATOR PINEAPPLE CHEESECAKE
Serves 8
1 cup unsweetened pineapple juice
1 3-ounce package lemon gelatin
1 cup graham cracker crumbs
3 tablespoons acceptable margarine, melted
3 cups (1 1/2 pounds) low-fat cottage cheese
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon sugar
1 8-ounce can crushed pineapple, canned in natural juices, no sugar added,
undrained
1 tablespoon water
2 teaspoons cornstarch
1 tablespoon sugar

Preheat oven to 350 F.

Place pineapple juice in a small saucepan over medium-high heat. Bring to a
boil and add
gelatin. Stir until dissolved. Remove mixture from heat and cool to
lukewarm.

In a small bowl, combine graham cracker crumbs and margarine. Press onto
bottom and 1-inch up the sides of an 8-inch springform pan. Bake 5 minutes
and allow to cool at room temperature.

Place cottage cheese, extracts and 1 tablespoon sugar in a blender or the
work bowl of a
food processor fitted with a metal blade. Process until completely smooth.
Add cooled juice mixture and process 30 seconds more to combine thoroughly.

Pour into prepared pan. Cover and refrigerate several hours, or until firm.

In a small saucepan combine pineapple, water, cornstarch and 1 tablespoon
sugar. Place over medium-high heat and bring to a boil, stirring constantly.

Cool 20 minutes and spread evenly on top of cheesecake. Cover and
refrigerate 1 hour.

Calories: 254
Protein: 14 g
Carbohydrates: 35 g
Total Fat: 7 g
Saturated Fat: 2 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 3 g
Cholesterol: 7 mg