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Title: Lovely lemon cheesecake
Categories: Desserts, Cheese/eggs, Low-fat, Jell-o, Diabetic
Yield: 8 Servings
1 Whole graham cracker, crush-
-ed, or 2 Tablespoons graham
-cracker crumbs, divided
1 pk (4-serving size) JELL-O
-Brand Lemon Flavor Sugar-
2/3 c Boiling water
1 c 1% lowfat cottage cheese
1 pk (8 oz.) pasteurized process
-cream cheese product
2 c Thawed COOL WHIP LITE
1 c Reduced-calorie cherry pie
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. (If desired, omit graham cracker crumb garnish;
sprinkle bottom 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 remaining crumbs around the outside edge. Chill until
set, about 4 hours.
When ready to serve, remove side of pan. Top cheesecake with pie
filling. Makes 8 servings.
Nutritional information per serving: calories - 160, protein - 8
gm., fat - 7 gm., carbohydrates - 16 gm., cholesterol - 15 mg.,
sodium - 330 mg. Diabetic Exchanges: Whole Milk - 1, Fruit - 1/2 *.
* 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.
FROM: There's Always Room for Sugar Free JELL-O
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