Light lemon cheesecake

Light lemon cheesecake

Ingredients/Components

• pkg - 1 oz
• boiling water - 2/3 c
• thawed lite Cool Whip - 2 c
• lemon sugar-free jello - 1 serving
• whole box graham crackers, crushed - 1 item
• light low-fat cottage cheese - 1 c
• reduced-calorie cherry pie filling - 1 c

How to make light lemon cheesecake:

Spray an 8 or 9-inch spring-form pan or 9-inch pie plate lightly with nonstick cooking spray. Sprinkle bottom and sides with graham cracker crumbs. Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese and cream cheese products; cover. Blend at medium speed, scraping down sides occasionally, approximately 2 minutes or until mixture is smooth. Pour into a large bowl. Stir in whipped topping. Pour into prepared pan or dish. Chill until set, approximately 4 hours. When set, ready to serve. Top cheesecake with pie filling.

Note: Contains approximately 160 calories, 7 g fat, 330 mg sodium, 15 mg cholesterol and 16 g carbohydrate per serving.

Recipe categories: Cheesecake, Desserts, Weeknight.