Lemon Souffle Cheesecake

 

(Warning - I have not tried this one yet but I plan to make it for my husband's birthday next week.  This is not the kind of thing I usually make ~ Coolwhip...ewww ~ but it fits into my diet plan.)

 

1 graham cracker, crushed and divided (about 3 Tbsp.)
2/3 cup boiling water
1 pkg. (4 oz size) Sugar Free Lemon Jello
1 cup low fat cottage cheese
8 oz. fat free cream cheese
2 cups cool whip

 

Sprinkle 1/2 the crumbs on the bottomw and up the sides of an 8 or 9" springform pan or pie plate sprayed with cooking spray.

 

Stir boiling water into Jello for at least 2 minutes until completely disolved. Cool 5 minutes. Pour into blender. Add cheeses and cover. Blend on medium speed until smooth. Pour into a large bowl. Fold in Coolship.

 

Pour into prepared pan. Smooth top. Sprinkle remaining crumbs around the top edge. Refrigerate 4 hours or until set.

 

Garnish with lemon slices and mint springs (optional).

 

Variation:

Use orange Jello in place of the lemon. Top with 1/2 cup pineapple and a sliced kiwi.

 

Serves 8. 100 calories, 9g protein, 11g carbs, and 2 g fat per serving.