No-Bake Lemon Souffle Cheesecake

Not much to say about this except....it's good!!!  Thinking this would be a wonderful little dessert, especially in the warmer weather when we don't want to turn on our ovens.

NO-BAKE LEMON SOUFFLE CHEESECAKE

Makes 8 Servings

1 Serving = 2 PointsPlus™

1 Low-fat Graham Cracker, crushed (@3 TBSP), divided
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. ***

Later!

Loving Life(time)!
Jan