Lemon Souffle Cheesecake

• 1 graham cracker, crushed or 2 Tbsp. graham cracker crumbs, divided
• 1 pkg. (4 1/2 c. serving size) sugar-free low-calorie lemon gelatin
• 3/4 c. boiling water
• 2 c. 1% low-fat cottage cheese
• 1 8 oz. tub light cream cheese
• 2 c. light or fat free whipped topping

1. Spray an 8-inch or 9-inch spring form pan or 9-inch pie plate with non-stick cooking spray. Sprinkle 1 Tbsp. graham cracker crumbs on the sides of the pan; set aside. Place the gelatin in a medium bowl. Stir in the boiling water until the gelatin is completely dissolved, about 2 minutes. Pour the mixture into a blender or food processor fitted with the metal blade. Add cottage cheese and cream cheese. Blend or process on medium speed until smooth.
2. Pour the mixture into a large bowl and fold in the whipped topping to completely incorporate. Pour the mixture into a prepared pan and smooth top. Sprinkle the remaining 1 Tbsp. graham cracker crumbs around the outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving.

graham cracker, serving size sugar, boiling water, cottage cheese, light cream cheese, light

Taken from www.cookbooks.com/Recipe-Details.aspx?id=29994 (may not work)