Low Fat Lemon Souffle Cheesecake
1 HONEY MAID (Nabisco) Graham Cracker, crushed
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin
1 cup low-fat cottage cheese
1 container (8 oz.) fat free cream cheese (I like light)
2 cups thawed COOL WHIP FREE Fat Free Whipped
Sprinkle 1/2 of the crumbs onto sides of 8- or 9-inch springform pan or 9-inch pie plate which has been sprayed with no stick cooking spray. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, scraping down sides occasionally. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
Nutrition Bonus: It's a good source of calcium too.
Nutrition (per serving): Calories 100, Total Fat 2 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Sodium 300 mg, Total Carbohydrate 11 g, Dietary Fiber 0 g, Sugars 5 g, Protein 9 g