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Low-Fat Lemon Cheesecake



  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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