Light Lemon Cheesecake

Name: Light Lemon Cheesecake
Ingredients: 1 whole box graham crackers, crushed; 1 (4 serving size) pkg. lemon sugar-free jello; 2/3 c. boiling water; 1 c. light low-fat cottage cheese; 1 (8 oz.) pkg. light cream cheese; 2 c. thawed lite Cool Whip; 1 c. reduced-calorie cherry pie filling

7 ingredients

10 steps

Ingredients

1 whole box graham crackers, crushed
1 (4 serving size) pkg. lemon sugar-free jello
2/3 c. boiling water
1 c. light low-fat cottage cheese
1 (8 oz.) pkg. light cream cheese
2 c. thawed lite Cool Whip
1 c. reduced-calorie cherry pie filling

Directions

1

Spray an 8 or 9-inch spring-form pan or 9-inch pie plate lightly with nonstick cooking spray.
2

Sprinkle bottom and sides with graham cracker crumbs.
3

Completely dissolve gelatin in boiling water; pour into blender container.
4

Add cottage cheese and cream cheese products; cover.
5

Blend at medium speed, scraping down sides occasionally, approximately 2 minutes or until mixture is smooth.
6

Pour into a large bowl.
7

Stir in whipped topping. Pour into prepared pan or dish.
8

Chill until set, approximately 4 hours.
9

When set, ready to serve.
10

Top cheesecake with pie filling.