Source:

Classifications: Cakes and Pies

Qty Measure Ingredient

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1 whole graham cracker, crushed or 2

tablespoon graham cracker crumbs, divided

1 package (4-serving size) lemon sugar free gelatin

2/3 cup boiling water

1 cup 1% lowfat cottage cheese

1 8 oz carton pasteurized process cream cheese product

2 cups Cool Whip LiteŽ, thawed

1 cup reduced-calorie cherry pie filling

Instructions: Spray 8- or 9-inch springform pan or 9-inch pie plate lightly with non-stick cooking spray. Sprinkle side with half of the graham cracker crumbs; reserve remaining crumbs for garnish. (If desired, omit graham cracker crumb garnish; sprinkle bottling of pan with remaining graham cracker crumbs.) Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese and cream cheese product; cover. Blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle the reserved crumbs around outside edge. Chill until set, about 4 hours. When ready to serve, remove side of pan. Top cheesecake with pie filing. Makes 8 servings.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving equals 1 whole milk, 1/2 fruit*; also, 160 calories, 330 mg sodium, 15 mg cholesterol, 16 gm carbohydrate, 8 gm protein, 7 gm fat.

*A fruit exchange is used to describe this recipe since most of its carbohydrate value comes from simple sugars. However, this recipe is not the nutritional equivalent of a fruit.

Serves: 8

Food Exchanges: