Lovely Lemon Cheesecake
Yield
servingsPrep
30 minCook
?Ready
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
graham cracker crumbs
low-fat |
*
|
| 3 | ozs |
gelatin, unflavored
lemon |
*
|
| ⅔ | cup |
water
boiling |
|
| 1 | cup |
cottage cheese
fat-free |
*
|
| 8 | ozs |
cream cheese (nonfat)
softened |
* |
| 2 | cups |
whipped topping, prepared
thawed |
|
| 4 |
food coloring
yellow |
*
|
|
| 21 | ounces |
cherry pie filling
chilled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
graham cracker crumbs
low-fat |
*
|
| 3 | ozs |
gelatin, unflavored
lemon |
*
|
| 158 | ml |
water
boiling |
|
| 237 | ml |
cottage cheese
fat-free |
*
|
| 8 | ozs |
cream cheese (nonfat)
softened |
* |
| 473 | ml |
whipped topping, prepared
thawed |
|
| 4 |
food coloring
yellow |
*
|
|
| 606.9 | ml/g |
cherry pie filling
chilled |
|
Directions
Prepare a 9 inch 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.
