NO-BAKE LEMON SOUFFLE CHEESECAKE
Makes 8 Servings
1 Serving = 2 PointsPlus™
2/3 cup boiling water
1 (3 oz) package sugar-free lemon gelatin
1 cup 1% milkfat low fat cottage cheese
1 (8 oz) package fat-free cream cheese
1 (8 oz) tub fat-free whipped topping, thawed
Sprinkle half of the graham cracker crumbs onto the side of an 8 or 9-inch springform pan or pie pan that has been sprayed with cooking spray. Set aside.
Add boiling water to gelatin mix in a small bowl; stir for 2 minutes or until completely dissolved. Cool 5 minutes.
Blend gelatin mix, cottage cheese and cream cheese in a blender until smooth, scraping down the sides of the blender container if necessary. Pour into a large bowl. Gently fold in the whipped topping.
Pour into the prepared pan; smooth the top. Sprinkle the remaining graham cracker crumbs around the outside edge of the mix. Refrigerate 4 hours or until set.
Remove side of pan before serving if using springform pan.
MY SPIN: Just imagine all the different flavors there are of sugar-free gelatin and that's how many different flavors of this you can make!
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***