This low fat recipe has the creamy texture of real cheesecake and the added bonus … it's almost fat free.
PIE CRUST: (or buy one pre-made like I do … they are already low-fat with few calories)
2 c. crushed graham crackers
1 tbs. white sugar
3 tbs. extra light margarine, melted
Combined crumbs, sugar and margarine. Press into a 9" pie pan and bake at 350 for 7 minutes.
1pkg. sugar free lemon Jell-o
2 c. fat free cottage cheese
8 oz. fat free cream cheese (I use light)
2 c. Cool Whip Lite
Dissolve lemon Jello in 3/4 cup boiling water. In a blender, blend cottage cheese, cream cheese, and Jello mixture. Pour into a bowl and stir in Cool Whip. Mix well. Pour into cracker crust and top with one 16 oz can cherry pie filling. Chill for 4 hours.