1 tbsp. butter
1/2 c. graham cracker crumbs
1 env. plain gelatin
2 tbsp. cold water
1 c. boiling water
16 oz. low-fat cottage cheese
Juice & grated peel of 1 lemon
1 pkg. (4 serving size) sugar-free vanilla pudding mix
1 1/2 c. light pressurized whipped cream
1 c. raspberries (or other fresh berries)
Optional: Low-calorie sweetener to taste

Spread butter over bottom of nonstick 9 inch pie pan. Sprinkle on graham cracker crumbs; press firmly over bottom of pan. Put pan in freezer or refrigerator to chill quickly. Sprinkle gelatin over cold water in container of food processor or blender. Wait 1 minute, then add boiling water. Process until gelatin granules dissolve. Add cottage cheese, lemon juice and peel; process until completely smooth. Add pudding mix and process until smooth. Chill mixture for 20 minutes.

Measure whipped cream by spraying it into a cup measure, then gently fold it into chilled cottage cheese mixture. Spoon 1/2 of filling over crumbs in pie pan. Add berries in an even layer and sprinkle with sweetener, if desired. Mound remaining filling on top. Chill thoroughly. Makes 8 servings.