LEMON CHEESECAKE 1 graham cracker, crushed or 2 tbsp. graham cracker crumbs 1 pkg. lemon sugar free Jello 2/3 c. boiling water 1 c. low fat cottage cheese 8 oz. light cream cheese 2 c. Cool Whip Lite, thawed 1 c. reduced calorie cherry pie filling Spray 8" or 9" springform pan or 9" pie pan with non stick cooking spray. Sprinkle bottom with graham cracker crumbs. Completely dissolve gelatin in boiling water and pour into blender. Add cottage cheese and cream cheese. Cover and blend at medium speed, scraping down sides occasionally, about 2 minutes or until completely smooth. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan. Smooth top. Chill until set, about 4 hours. When ready to serve, remove sides of pan. Top cheesecake with pie filling. Makes 8 servings.   Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page