Light Lemon Pie

• 1 package (.3 ounces) sugar-free lemon gelatin
• 1/2 cup boiling water
• 3/4 cup cold water
• Sugar substitute equivalent to 3 tablespoons plus 1 teaspoon sugar
• 1 cup 1% cottage cheese
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 1 reduced-fat graham cracker crust (8 inches)
• 1/2 cup 100% strawberry spreadable fruit
• 8 large strawberries, halved

1. In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set.
2. In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping.
3. Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves.

sugar, boiling water, cold water, sugar substitute, cottage cheese, frozen reducedfat whipped topping, graham cracker crust, fruit, strawberries

Taken from www.tasteofhome.com/recipes/light-lemon-pie/ (may not work)