Lemon chiffon cherry cheesecake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
: Crust
¼ c graham cracker crumbs
: Filling
3 oz lemon gelatin powder
⅔ c boiling water
1½ c lowfat cottage cheese
4 oz fat-free cream cheese
1 pk whipped cream, light
: Topping
1 cn cherry pie filling -- (20
: oz)
Crust: Sprinkle graham cracker crumbs on bottom and sides of a lightly sprayed 9-inch pie plate Filling: Dissolve gelatin in boiling water; pour into blender. Add cottage cheese and cream cheese; cover.
Blend about three minutes, scraping sides as needed. Pour into large bowl. Fold whipped cream into cheese mixture. Chill until set, 5-6 hours. Topping: Top cheesecake with pie filling.
Recipe By : Denver Post
From: Patti Mccoy <patti-Will-Mccoy@posdate: Tue, 29 Oct 1996 04:40:04 +0000