Serves: 10
Total Calories: 129
Combine graham cracker crumbs, sugar, and margarine press into baking dish. Bake at 375°F for 8 minutes cool. Dissolve gelatin in boiling water and set aside. Mix sugar and cottage cheese in blender blend until smooth. Add gelatin mixture and blend until well mixed pour into crust. Thaw frozen strawberries, undrained in pan add cornstarch and cook until thickened. Cool and spread over cheesecake. Chill.
This Low Fat Strawberry Cheesecake recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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