INGREDIENTS

  • 1 (16ounce)carton nonfat yogurt , no gelatin added
  • 1 (20ounce)can crushed pineapple , packed in own juice
  • 1 tablespoon unflavored gelatin
  • 1 medium banana , diced
  • 1 tablespoon lemon juice
  • 2 tablespoons powdered sugar
  • 2 tablespoons flaked coconut , toasted
  • 1 (9inch) prepared graham cracker crusts (I use Graham-cracker Crust (microwave).)

DIRECTIONS

  1. The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours.
  2. Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.
  3. Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly.
  4. Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly.
  5. Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended.
  6. Fold in the drained pineapple, bananas and toasted coconut.
  7. Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.