Lemon Chiffon Dessert

• 2 envelopes unflavored gelatin
• 1-1/4 cups cold water, divided
• 1-1/3 cups nonfat dry milk powder
• 2-1/2 teaspoons Crystal Light lemonade drink mix
• 3 to 4 drops yellow food coloring, optional
• 1/8 teaspoon salt
• 3/4 cup 1% cottage cheese
• 1 cup reduced-fat whipped topping
• 1 tablespoon graham cracker crumbs

1. In a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved; set aside.
2. In a bowl, combine the milk, drink mix, food coloring if desired, and salt; beat on high speed until blended. Place the cottage cheese and remaining water in a blender or food processor; cover and process until smooth. Add milk mixture and gelatin; cover and process until thickened.
3. Spoon into six 6-oz. custard cups. Cover and refrigerate for 1 hour. Spread with whipped topping; sprinkle with cracker crumbs.

unflavored gelatin, cold water, nonfat dry milk, crystal, salt, cottage cheese, topping, graham cracker crumbs

Taken from www.tasteofhome.com/recipes/lemon-chiffon-dessert/ (may not work)