1 2/3 c. graham cracker crumbs
1/2 c. butter, melted
1/2 c. boiling water
1 sm. pkg. sugar-free lemon gelatin
2 tbsp. lemon juice
2 c. lowfat cottage cheese
1 (9 oz.) container lite whipped topping

Combine cracker crumbs and butter; mix well. Press in bottom of 7 x 11 inch pan. Set aside. Pour boiling water into blender container, add gelatin and process at beat until gelatin is dissolved. Add lemon juice and 1 cup cottage cheese. Cover and process at liquefy until smooth. Add remaining cottage cheese and process until smooth.

Pour into a large mixer bowl. Add frozen whipped topping and mix until smooth. Pour into the graham cracker crust. Chill until set.

You can change the gelatin flavor to anything you want to. If you do be sure and change 2 tablespoons juice to go with the flavor of gelatin.