Cool Lemon Cheesecake
7 ingredients
16 steps
Ingredients
- 1 HONEY MAID Honey Graham, crushed, divided
- 2/3 cup boiling water
- 1 pkg. (.3 oz.) JELL-O Lemon Flavor Sugar Free Gelatin
- 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
- 1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
- 2 cups thawed COOL WHIP LITE Whipped Topping
- 1 cup light cherry pie filling
Directions
-
19-inch springform pan with cooking spray. Sprinkle with 1/2 the graham crumbs; set aside.
-
2boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour into blender. Add cottage cheese and reduced-fat cream cheese; blend until smooth, stopping occasionally to scrape down side of blender. Pour into large bowl. Stir in COOL WHIP with whisk. Pour into prepared pan. Sprinkle with remaining graham crumbs.
-
34 hours or until firm. Top with pie filling just before serving.
-
4Calories: 160
-
5Total fat: 8 g
-
6Saturated fat: 6 g
-
7Cholesterol: 25 mg
-
8Sodium: 280 mg
-
9Carbohydrate: 15 g
-
10Dietary Fiber: 0 g
-
11Sugars: 10 g
-
12Protein: 6 g
-
13Vitamin A: 10% DV
-
14Vitamin C: 0% DV
-
15Calcium: 8% DV
-
16Iron: 0% DV
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