1 graham cracker, crushed (about 3 tbsp.), divided
2/3 cup boiling water
1 package (4-serving size) lemon flavor sugar-free low-calorie gelatin
1 cup low-fat cottage cheese
1 container (8 oz.) fat-free cream cheese
2 cups frozen fat-free non-dairy whipped topping, thawed
Sprinkle 1/2 of the crumbs onto side of 8- or 9-inch springform pan or 9-inch pie plate which has been sprayed with no stick cooking spray.
Stir boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, scraping down sides occasionally.
Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge of cheesecake.
Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
Makes 8 servings.
Nutrients per Serving
% calories from fat 18%
Total Fat 2 g
Sat. Fat 1.5 g
Protein 9 g
Carbohydrates 11 g
Cholesterol 10 mg
Sodium 300 mg
Dietary Fiber 0 g
Source: Kraft Foods
Date: July 21, 2002