| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheesecake, Gelatin pow |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Low-fat graham cracker crumbs |
| 3 |
oz |
Lemon gelatin powder |
| 2/3 |
c |
Boiling water |
| 1 |
c |
Fat-free cottage cheese |
| 8 |
oz |
Fat-free cream cheese, softened |
| 2 |
c |
Cool Whip® Free, thawed |
| 4 |
dr |
Yellow food coloring |
| 21 |
oz |
Cherry pie filling, chilled |
INSTRUCTIONS
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.
Per serving: 196 Calories; 1g Fat (5% calories from fat); 11g Protein; 38g
Carbohydrate; 7mg Cholesterol; 310mg Sodium
Recipe by: There's Always Room For Jell-O Posted to MC-Recipe Digest V1
#637 by matejka@bga.com on Jun 6, 1997
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