This is a modified version of a Kraft recipe. My friend Sandi recently made an orange version for a teacher luncheon at school. You can substitute any flavor of jello to flavor the dessert. I'm partial to raspberry. I leave out the graham cracker crumbs comepletely, and I put it in a pie plate instead of a springform pan. This is a very low-fat, low sugar dessert, and it tastes amazing!
Ingredients:
1 graham cracker, crushed
2/3 cup. boiling water
1 pkg. (4-serving size) raspberry flavor sugar free jello (or whatever flavor you like)
1 cup Low Fat Cottage Cheese
8 oz. Fat Free Cream Cheese
2 cups thawed COOL WHIP Sugar Free Whipped Topping
Directions:
1. Sprinkle crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray. (can also use a pie pan)
2. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until
completely dissolved. Cool 5 min.; pour into blender. Add cheeses; blend well. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top.
3. Refrigerate 4 hours or until set. Remove rim of pan before serving. Store leftovers in refrigerator.
Ingredients:
1 graham cracker, crushed
2/3 cup. boiling water
1 pkg. (4-serving size) raspberry flavor sugar free jello (or whatever flavor you like)
1 cup Low Fat Cottage Cheese
8 oz. Fat Free Cream Cheese
2 cups thawed COOL WHIP Sugar Free Whipped Topping
Directions:
1. Sprinkle crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray. (can also use a pie pan)
2. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until
completely dissolved. Cool 5 min.; pour into blender. Add cheeses; blend well. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top.
3. Refrigerate 4 hours or until set. Remove rim of pan before serving. Store leftovers in refrigerator.
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