Pineapple Cottage Cheese Tart

1 can (440g) crushed pineapple

1 packet Boudoir biscuits (lady finger biscuits) 1 can (397g) condensed milk

50ml freshly squeezed lemon juice

1 tub (250g) smooth cottage cheese 12.5ml gelatine

125ml whipped cream

Drain the pineapple and reserve the syrup.

Dip the biscuits into the syrup and layer in a dish. Mix the lemon juice and condensed milk until well blended. Add the cottage cheese and mix well. Stir in the pineapple. Mix well.

Soak the gelatine in the remaining syrup. Melt over hot water. Add to the pineapple mixture. Pour the pineapple mixture over the biscuits.

Top with whipped cream and sprinkle with grated chocolate or crushed Boudoir biscuits.