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-
           -Free Gelatin
    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
           -Whipped Topping
      1 c  Reduced-calorie cherry pie
           -filling
 
     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