Lemon Cheesecake
Recipe submitted by: The Sensible Cook
AVERAGE RATING: 1vote / 4 Stars

1 whole graham cracker, crushed, or 2 Tbsp graham cracker crumbs, divided
1 pkg. (4-serving size) sugar free lemon flavor gelatin

2/3 c. boiling water

1 cup Fat free cottage cheese

8 oz Light cream cheese

2 cup thawed fat free whipped topping

1 cup sugar free cherry pie filling

Spray 8- or 9-inch spring form pan or 9-inch pie plate lightly with nonstick cooking spray. Sprinkle side with half the graham cracker crumbs. (If desired, omit graham cracker crumb garnish; sprinkle bottom of pan with remaining graham cracker crumbs.)

Completely dissolve gelatin in boiling water in small bowl. Pour into blender container. Add cheeses; blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge, leaving center plain. Chill until set, about 4 hours. Just before serving, decorate top of cheesecake with pie filling. Remove sides of pan and cut.

8 servings, 155 calories per serving, 5  fat grams per serving