1 Whole graham cracker, crush- 1 c 1% lowfat cottage cheese
-ed, or 2 Tablespoons graham 1 pk (8 oz.) pasteurized process
-cracker crumbs, divided -cream cheese product
1 pk (4-serving size) JELL-O 2 c Thawed COOL WHIP LITE
-Brand Lemon Flavor Sugar- -Whipped Topping
-Free Gelatin 1 c Reduced-calorie cherry pie
2/3 c Boiling water -filling
Spray 8- or 9-inch springform pan or 9-inch pie plate lightly with
non-stick cooking spray. Sprinkle side with half of the graham cracker
crumbs. (If desired, omit graham cracker crumb garnish; sprinkle bottom of
pan with remaining graham cracker crumbs.
Completely dissolve gelatin in boiling water; pour into blender
container. Add cottage cheese and cream cheese product; cover. Blend at
medium speed, scraping down sides occasionally, about 2 minutes or until
mixture is completely smooth. Pour into large bowl. Gently stir in whipped
topping. Pour into prepared pan; smooth top. Sprinkle the remaining crumbs
around the outside edge. Chill until set, about 4 hours.
When ready to serve, remove side of pan. Top cheesecake with pie
filling. Makes 8 servings.
Nutritional information per serving: calories – 160, protein – 8 gm.,
fat – 7 gm., carbohydrates – 16 gm., cholesterol – 15 mg., sodium – 330 mg.
Diabetic Exchanges: Whole Milk – 1, Fruit – 1/2 *.
* A fruit exchange is used to describe this recipe since most of its
carbohydrate value comes from simple sugars. However, this recipe is not
the nutritional equivalent of a fruit.
FROM: There’s Always Room for Sugar Free JELL-O
Yields
8 servings