Ingrients & Directions
-CRUST-
1/4 c Graham cracker crumbs
FILLING
3 oz Lemon gelatin powder
2/3 c Boiling water
1 1/2 c Lowfat cottage cheese
4 oz Fat-free cream cheese
1 pk Whipped cream, light
TOPPING
1 cn Cherry pie filling; (20 oz)
Crust: Sprinkle graham cracker crumbs on bottom and sides of a lightly
sprayed 9-inch pie plate Filling: Dissolve gelatin in boiling water; pour
into blender. Add cottage cheese and cream cheese; cover. Blend about
three minutes, scraping sides as needed. Pour into large bowl. Fold whipped
cream into cheese mixture. Chill until set, 5-6 hours. Topping: Top
cheesecake with pie filling.
Yields
10 Servings