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Lemon Souffle Cheesecake |
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Serves: 8 Print this Recipe1 graham crackers, crushed or 2 Tbsp graham cracker crumbs, divided 1 package (4-Serving Size) JELL-O Brand Sugar Free Lemon Flavor Gelatin Dessert 2/3 cup boiling water 1 cup LIGHT 'N' LIVELY 1% lowfat cottage cheese 1/2 pound PHILADELPHIA LIGHT cream cheese 2 cups thawed COOL WHIP whipped topping 2 cups strawberries, sliced 2 kiwifruit, peeled and sliced 1. Sprinkle 1/2 of the crumbs onto sides of 8- or 9-inch springform pan or 9-inch pie plate which has been sprayed with no stick cooking spray.* 2. Completely dissolve gelatin in boiling water. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, scraping down sides occasionally. 3. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. 4. Remove side of pan just before serving. Arrange fruit on top of cheesecake. *If desired, omit graham cracker crumb garnish; sprinkle bottom of pan with remaining crumbs. EXCHANGES Carbohydrate 1 Saturated Fat 2 PYRAMID SERVINGS Fruit 1/2 Sweet 1/2 Fat 2 NUTRITION FACTS Calories 167(78 calories from fat) Fat 9 g Saturated Fat 6 g Cholesterol 23 mg Sodium 257 mg Carbohydrate 13 g Dietary Fiber 2 g Sugars 8 g Protein 8 g Reprinted with permission of Kraft Foods, Inc. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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