Lemon Cheesecake
1 Answer
Lemon Cheesecake - servings 8
2 tbsp low-fat graham cracker crumbs
8 oz fat-free cream cheese, softened
3 oz lemon gelatin powder
2 cup Cool Whip� Free, thawed
2/3 cup boiling water
4 drops yellow food coloring
1 cup fat-free cottage cheese
21 oz cherry pie filling, chilled
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 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.
2 tbsp low-fat graham cracker crumbs
8 oz fat-free cream cheese, softened
3 oz lemon gelatin powder
2 cup Cool Whip� Free, thawed
2/3 cup boiling water
4 drops yellow food coloring
1 cup fat-free cottage cheese
21 oz cherry pie filling, chilled
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 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.