| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 1/4 |
c |
Graham cracker crumbs |
| 3 |
oz |
Lemon gelatin powder |
| 2/3 |
c |
Boiling water |
| 1 1/2 |
c |
Lowfat cottage cheese |
| 4 |
oz |
Fat-free cream cheese |
| 1 |
pk |
Whipped cream, light |
| 1 |
cn |
Cherry pie filling; (20 oz) |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Crust: Sprinkle graham cracker crumbs on bottom and sides of a lightly
sprayed 9-inch pie plate Filling: Dissolve gelatin in boiling water; pour
into blender. Add cottage cheese and cream cheese; cover. Blend about
three minutes, scraping sides as needed. Pour into large bowl. Fold whipped
cream into cheese mixture. Chill until set, 5-6 hours. Topping: Top
cheesecake with pie filling.
Recipe By : Denver Post
Posted to MC-Recipe Digest V1 #267
Date: Tue, 29 Oct 1996 04:40:04 +0000
From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>
A Message from our Provider:
“You’re never too old for God”