Low-Fat Lemon Cheesecake 1 box crushed graham crackers 1 box sugar free Jell-O lemon flavored gelatin 2/3 cup boiling water 1 cup 1% low-fat cottage cheese 1 (8 ounce) container lite cream cheese 2 cups thawed lite Cool Whip 1 cup reduced calorie cherry pie filling
Spray 9-inch pie plate with non stick cooking spray. Sprinkle side with half of graham cracker crumbs.
Completely dissolve gelatin in the boiling water; pour into blender, add cottage cheese and cream cheese and cover. Blend at medium speed, scraping down sides occasionally about 2 minutes or until completely smooth. Pour into large bowl. Gently stir in Cool Whip until smooth. Pour into pie pan; sprinkle remaining graham cracker crumbs on top. Chill until set - about 4 hours.
