Low Fat Lemon Soufflé Cheesecake -2 pts

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Low Fat Lemon Soufflé Cheesecake

Makes 8 servings

Image © Publications International, Ltd.

Low Fat Lemon Soufflé Cheesecake

Ingredients

1 graham cracker, crushed

2/3 cup boiling water

1 package (4-serving size) JELL-O® Brand Lemon Flavor Sugar Free Low Calorie

Gelatin Dessert

1 cup BREAKSTONE'S® or KNUDSEN® 2% Cottage Cheese

1 container (8 ounces) PHILADELPHIA FREE® Fat Free Cream Cheese

2 cups thawed COOL WHIP FREE® Whipped Topping

Prep Time 15 minutes plus refrigerating

1. SPRINKLE 1/2 of the crumbs onto side of 8- or 9-inch springform pan or

9-inch pie plate which has been sprayed with no stick cooking spray.

2. STIR boiling water into gelatin in large bowl at least 2 minutes until

completely dissolved. 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.

4. REFRIGERATE 4 hours or until set. Remove side of pan just before serving.

Garnish as desired. Store leftover cheesecake in refrigerator.

© Kraft Foods Holdings

Nutrients per Serving

(1 slice Cheesecake (1/8 of total recipe) without garnish):

Calories 100

% calories from fat 18%

Total Fat 2 g

Sat. Fat 2 g

Protein 9 g

Carbohydrates 11 g

Cholesterol 10 mg

Sodium 300 mg

Dietary Fiber 0 g

Dietary exchanges

1 Starch

1/2 Meat