Light And Fluffy Cheesecake Recipe
Ingredients:
1/2 c. boiling water1 (3 oz.) env. lo cal lemon Jello
2 tsp. lemon juice
2 c. low fat cottage cheese
1 (8 oz.) container Cool Whip
Cooking Directions:
Put boiled water in blender, add gelatin, cover and process on low until gelatin is dissolved. Add lemon juice and 1 cup cottage cheese, process on high until smooth. Add remaining cheese. Repeat until smooth.Pour into 4 quart bowl, add frozen Cool Whip and combine with mixer at medium speed until smooth. Put into dishes; serve with fresh fruit. 8 servings, 139 calories each. CRUST: Use graham cracker crust recipe or already prepared crust.
Other Recipes you might like:
Peach Fluff, 8 Minute Light 'n Fruit Pie, Cherry Pie, Peach Bavarian, Strawberry Banana Layered Mold, Broken Glass Dessert
