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Lemon Cheesecake
Ingredients:
2 tbsps low-fat graham cracker crumbs
8 ozs fat-free cream cheese, softened
3 ozs lemon gelatin powder
2 c Cool Whip Free, thawed
2/3 c water, boiling
4 drops food coloring, yellow
1 c fat-free cottage cheese
Directions:
Prepare a 9" springform pan with cooking spray. Sprinkle with half the crumbs. In a food processor, combine gelatin powder and boiling water. Mix until gelatin is completely dissolved. Add cottage cheese and cream cheese. Process until smooth.
Pour into mixing bowl. Fold in whipped topping and yellow food coloring. Pour into prepared pan. Smooth top. Sprinkle with remaining crumbs around outer edge. Chill four hours, or until set. Then, top center with pie filling.
Makes 8 Servings
Nutritional Info Per Serving:
Calories 171
Total Fat 0.0 g
Protein 8 g
Cholesterol 0 g
Carbohydrates 32 g
Sodium 384 mg
Sugars 22 g
2 tbsps low-fat graham cracker crumbs
8 ozs fat-free cream cheese, softened
3 ozs lemon gelatin powder
2 c Cool Whip Free, thawed
2/3 c water, boiling
4 drops food coloring, yellow
1 c fat-free cottage cheese
Directions:
Prepare a 9" springform pan with cooking spray. Sprinkle with half the crumbs. In a food processor, combine gelatin powder and boiling water. Mix until gelatin is completely dissolved. Add cottage cheese and cream cheese. Process until smooth.
Pour into mixing bowl. Fold in whipped topping and yellow food coloring. Pour into prepared pan. Smooth top. Sprinkle with remaining crumbs around outer edge. Chill four hours, or until set. Then, top center with pie filling.
Makes 8 Servings
Nutritional Info Per Serving:
Calories 171
Total Fat 0.0 g
Protein 8 g
Cholesterol 0 g
Carbohydrates 32 g
Sodium 384 mg
Sugars 22 g
3.5 WW Points Per Serving