Lovely Lemon Cheesecake(Diabetic; Low-Fat)

• 1 whole graham cracker, crushed
• 1 (4 serving size) pkg. lemon flavor sugar-free gelatin
• 3/4 c. boiling water
• 1 c. 1% low-fat cottage cheese
• 1 (8 oz.) container cream cheese product
• 2 c. thawed Cool Whip "lite" whipped topping
• 1 c. reduced calorie cherry pie filling

1. Spray 8 or 9-inch spring-form pan or 9-inch pie plate lightly with nonstick cooking spray.
2. Sprinkle side with half of the graham cracker crumbs.
3. Completely dissolve gelatin in boiling water; pour into blender container.
4. Add cottage cheese and cream cheese product; cover.
5. Blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth.
6. Pour into large bowl.
7. Gently stir in whipped topping. Pour into prepared pan; smooth top.
8. Sprinkle the remaining crumbs around outside edge.
9. Chill until set, about 4 hours.
10. When ready to serve, remove side of spring-form pan.
11. Top cheesecake with pie filling.
12. Makes 8 servings.
13. (Calories 160; fat 7 grams; cholesterol 15 mg; diabetic exchange per serving:
14. 1 whole milk and 1/2 fruit.)

graham cracker, lemon flavor sugar, boiling water, cottage cheese, cream cheese, cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800923 (may not work)