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Butterscotch: No-Bake Butterscotch & Cream Cheesecake (lowfat)

Source of Recipe

Adapted from Healthy Gourmet Cheesecakes


List of Ingredients

Crust:
2 c low-fat graham cracker crumbs
1/4 c fat-free Promise Ultra margarine -- melted
3 tbsps granulated sugar

Filling:
16 ozs fat-free cream cheese -- softened
3/4 c granulated sugar
1/2 c Cool Whip(r) Free -- thawed
1/4 c fat-free plain yogurt
1/4 c fat-free sour cream
1 tsp pure vanilla extract
1/2 tsp lemon juice, bottled
1 tbsp unflavored gelatin
1 tbsp water
1/4 c fat-free butterscotch topping


Recipe

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 8" pie pan. Chill one hour, or until firm. To prepare filling, combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice. Mix until smooth. In a small bowl, combine gelatin and water. Mix until gelatin is dissolved. Fold into cream cheese mixture. Divide batter in half. Fold butterscotch topping into one half and leave the other one plain. Pour butterscotch batter into a prepared 8" pie crust. Spoon plain batter over top. Cover and refrigerate for two hours, or til set.