Lite Lemon Cheesecake

• 1 whole graham cracker, crushed or 2 Tbsp. graham cracker crumbs
• 1 (4 serving size) pkg. Jell-O sugar-free lemon flavored gelatin
• 2/3 c. boiling water
• 1 c. low-fat cottage cheese
• 8 oz. light cream cheese
• 2 c. light whipped topping, thawed
• 1 c. light cherry pie filling

1. Spread an 8 or 9-inch spring-form pan or 9-inch pie plate with nonstick cooking spray.
2. Sprinkle bottom and side with graham cracker crumbs.
3. Completely dissolve gelatin in boiling water; pour into blender container.
4. Add cottage cheese and cream cheese; cover.
5. Blend at medium speed about 2 minutes.
6. Pour into a large bowl.
7. Gently stir in whipped topping.
8. Pour into prepared pan. Smooth top.
9. Chill until set, about 4 hours.
10. When ready to serve, remove side of pan.
11. Top cheesecake with pie filling.
12. Makes 8 servings.

graham cracker, gelatin, boiling water, lowfat cottage cheese, light cream cheese, light whipped topping, light cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=450758 (may not work)