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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This dazzling dessert is a dieter's delight. A light and refreshing alternative to classic cheesecake, the slim sweet calls for gelatin and lower-fat cheeses. Eva Wright, who sent the recipe from Grant, Alabama, recommends, Vary the gelatin and pie filling flavors to suit your family's taste. Ingredients:
1 whole reduced-fat graham cracker, finely crushed, divided |
1 package (.3 ounce) sugar-free lemon gelatin |
2/3 cup boiling water |
1 package (8 ounces) reduced-fat cream cheese, cubed |
1 cup (8 ounces) 1% cottage cheese |
2 cups reduced-fat whipped topping |
1 cup reduced-sugar cherry pie filling |
Directions:
1. Coat a 9-in. springform pan with cooking spray. Sprinkle half of graham cracker crumbs on the bottom and 1 in. up the sides of pan; set aside. Dissolve gelatin in boiling water; cool to room temperature.
2. In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth. Transfer mixture to a bowl; fold in whipped topping. Pour into prepared pan.
3. Sprinkle with remaining graham cracker crumbs. Cover and refrigerate for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen, then remove sides of pan. Garnish with pie filling. Yield: 8 servings.
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