FILLING:

2 tbsp. lemon juice
2 tbsp. water
1 env. unflavored gelatin
1/3 c. sugar
1/2 c. non-fat (skim) milk
1 tsp. vanilla
2 c. low-fat (2%) cottage cheese
1 whole egg

CRUST:

Combine cracker crumbs and butter. Press in pan:

1 1/4 c. crushed graham crackers (about 20 squares)
1/4 c. butter (at room temp.)
Or 1 ready made graham cracker crust 9 inch pie

TOPPING (optional):

Canned cherry or blueberry pie filling
Or fresh fruit (strawberries or peaches)

Put lemon juice, water and gelatin in blender; blend for 30 seconds. Add sugar. Bring milk to boiling point; add to mixture in blender and blend 2 or 3 sections.

Add vanilla and blend 30 seconds at medium speed. Add cottage cheese and blend on high speed until creamy, about 30-45 seconds. Add egg and blend another 15 seconds until well blended.

Pour into graham cracker crust and refrigerate 2 hours. Top with canned cherry or blueberry pie filling, if desired.

Serves 8.