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Lemon Souffle Cheesecake




Source of Recipe


Internet


List of Ingredients




nonstick cooking spray
1 graham cracker, crushed or 2 tablespoons graham cracker crumbs, divided
1 4 serving size package sugar free low calorie lemon gelatin
3/4 cup boiling water
1 cup 1 percent low fat cottage cheese
8 ounce tub light cream cheese
2 cups thawed light or fat free whipped topping

Spray an 8 inch or 9 inch spring form pan or 9 inch pie plate with nonstick cooking spray. Sprinkle 1 tablespoon of graham cracker crumbs on the sides of the pan; set aside. Place the gelatin in a medium sized bowl. Stir in the boiling water until the gelatin is completely dissolved, about 2 minutes. Pour the mixture into a blender or food processor fitted with the metal blade. Add cottage cheese and cream cheese. Blend or process on medium speed until smooth. Pour the mixture into a large bowl and fold in the whipped topping to completely incorporate. Pour the mixture into a prepared pan and smooth top. Sprinkle the remaining 1 tablespoon of graham cracker crumbs around the outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving. 8 servings.


Recipe