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Lemon chiffon cherry cheesecake

Yield: 10 Servings

Ingredients:

• 1/4 c graham cracker crumbs : Filling
• 3 oz lemon gelatin powder
• 2/3 c boiling water
• 1 1/2 c lowfat cottage cheese
• 4 oz fat-free cream cheese
• 1 pk whipped cream light : Topping
• 1 cn cherry pie filling -- (20

Instructions:

: 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

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