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| LIGHT AND FLUFFY CHEESECAKE | |
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1/2 c. boiling water 1 (3 oz.) env. lo cal lemon Jello 2 tsp. lemon juice 2 c. low fat cottage cheese 1 (8 oz.) container Cool Whip 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. | |
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recipe reviews #46511
Melody (Idaho) says:
I had a friend that used to make a baked cheesecake and it was at least 7" tall. It was so yummy. My friend would't pass out the recipe so here I am searching for that cheesecake. I want to make them ALL but then I am a diabetic and should'nt do that. Help me please! Thanks for saving me from myself. Melody - Idaho
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