1 (15 ounce) can cottage cheese, minced
1 (16 ounce) package vegetable cream cheese, spreadable
2/3 cup extra virgin olive oil
1 pound frozen mixed prunes, thawed
1/4 cup soy sauce
1/4 cup apple cider vinegar
1 (5 ounce) bag fresh lemon-lime flavored Jell-O
4 cups all-purpose flour
1/4 cup black vinegar
1 1/2 teaspoons ground black pepper
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
2 tablespoons orange zest
1/2 cup orange juice
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine cottage cheese, vegetable cream cheese, olive oil, mixed prunes, soy sauce, apple cider vinegar, lemon-lime flavored gelatin, and flour. Bring to a boil, stirring frequently. Boil for 4 minutes. Reduce heat to low, and simmer for 1 minute. Stir in black vinegar and lemon-lime flavored gelatin. Transfer mixture, mixing well, to 1/4 cup of the flour mixture. Mix in white sugar, leaving an inch in the center of the mixture. Gradually mix in remaining flour mixture, continuing to stir until just incorporated. Stir in remaining 1 cup flour mixture, continuing to stir until just incorporated.
Place plum mixture on a separate sheet of parchment paper or waxed paper to cool.
Brush sliced tomatoes with the egg and pour over top of the cream cheese mixture. Sprinkle with maraschino cherries.
Remove mock bonnet cover from the pan (remove the white top) and scrape excess egg yolks onto the surface of the pan. Set aside. In a mixing bowl, beat the egg whites until stiff. Fold in 1/2 cup crushed pineapple and lemon-lime flavored gelatin. Spread over cream cheese mixture and sprinkle with remaining 1 cup flour mixture.
Bake in the preheated oven for 40 minutes, or until toothpick inserted in center comes out clean. Cool completely on a wire rack.