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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


  1. Spray 9-inch pie plate with non stick cooking spray. Sprinkle side with half of Graham cracker crumbs.
  2. 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.
  3. Pour into large bowl.
  4. Gently stir in Cool Whip until smooth.
  5. Pour into pie pan; sprinkle remaining graham cracker crumbs on top.
  6. Chill until set - about 4 hours.
  7. Top with pie filling.

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