1/2 c. boiling water
1 env. diet lemon gelatin
2 tbsp. lemon juice
1 tsp. grated lemon rind
2 c. lowfat cottage cheese
1 pkg. (8 oz. carton) non-dairy whipped topping

Dissolve gelatin in boiling water. Pour into blender or food processor. Add lemon juice, rind and 1 cup cottage cheese. Blend on high until smooth. Add remaining cottage cheese and blend until smooth. Add whipped topping and combine or blend on medium speed until smooth.

Pour into oiled pan or serving dish. Chill. Cut into 8 servings. Each serving yields 140 calories or 1 fruit exchange and 1 bread exchange for a diabetic.