Low Fat Lemon Cheesecake
Entertain your family at the next reunion with this decadent cake everyone will enjoy!
Yield
1 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham crackers/wafers
box, crushed |
*
|
| 1 | each |
jello
package, sugar free, lemon flavored |
*
|
| ⅔ | cups |
water
boiling |
|
| 1 | cup |
cottage cheese
1% lowfat |
*
|
| 8 | ounces |
cream cheese
light |
|
| 2 | cups |
whipped topping, prepared
cool whip, lite, thawed |
|
| 1 | cup |
cherry pie filling
reduced calorie |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham crackers/wafers
box, crushed |
*
|
| 1 | each |
jello
package, sugar free, lemon flavored |
*
|
| 158 | ml |
water
boiling |
|
| 237 | ml |
cottage cheese
1% lowfat |
*
|
| 231.2 | ml/g |
cream cheese
light |
|
| 473 | ml |
whipped topping, prepared
cool whip, lite, thawed |
|
| 237 | ml |
cherry pie filling
reduced calorie |
*
|
Directions
Spray 9 inch pie plate with non stick cooking spray. Sprinkle side with half of graham cracker crumbs. Completely dissolve gelatin in the boiling water; pour into blender, add cottage cheese and cream cheese and cover. Blend at medium speed, scraping down sides occasionally about 2 minutes or until completely smooth. Pour into large bowl. Gently stir in Cool Whip until smooth. Pour into pie pan, sprinkle remaining graham cracker crumbs on top. Chill until set about 4 hours. Top with pie filling.
