1 prebaked graham cracker shell
1 pkg. Jello cheesecake mix
1 c. sm. curd cottage cheese
1 tbsp. lemon juice
1 1/2 c. non-fat milk

To make filling, beat 1 1/2 cups cold, non-fat milk into Jello filling. Mix, beating well. Add lemon juice. Pour into cooled graham cracker crust.

TOPPING:

Cool Whip
Low calorie Jello or strained baby apricots
Sesame seeds

Spread on a thin layer of low calorie Jello or marmalade or strained baby apricots. Spread a thin layer of Cool Whip. Sprinkle generously with sesame seeds. Refrigerate for at least an hour. Delicious!