Low-Fat Tropical Dream Cheesecake
- 1 graham cracker, crushed (about 3 Tbsp. crumbs)
- 2/3 cup boiling water
- 1 pkg. (4-serving size) JELL-O Orange Flavor Sugar Free Gelatin
- 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
- 1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, cubed
- 2 cups thawed COOL WHIP FREE Whipped Topping
- 1/2 cup chopped fresh pineapple
- 1 medium kiwi, peeled, sliced
- Sprinkle graham crumbs evenly onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
- Stir boiling water into dry gelatin in large bowl at least 2 min.
- until gelatin is completely dissolved.
- Cool 5 min.
- Pour into blender container.
- Add cheeses; cover.
- Blend well, stopping occasionally to scrape down side of blender container; pour into large bowl.
- Gently stir in whipped topping.
- Pour into prepared pan; smooth top with spatula.
- Refrigerate 4 hours or until set.
- Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan.
- Top cheesecake with fruit just before serving.
- Store leftover cheesecake in refrigerator.
graham cracker, boiling water, gelatin, s, philadelphia fat free, thawed cool, fresh pineapple, kiwi
Taken from www.kraftrecipes.com/recipes/low-fat-tropical-dream-cheesecake-74149.aspx (may not work)