Low-Fat Lemon Souffle Cheesecake

Kraft Desserts
Kraft DessertsRecipe
Makes 8 servings


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1 HONEY MAID Honey Grahams, crushed (about 3 Tbsp.), divided
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Sugar Free Gelatin
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese
2 cups thawed COOL WHIP FREE Whipped Topping


Prep: 15 Minutes

SPRINKLE half of the crumbs onto side of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of blender container. 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. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.

Nutritional Information
Calories: 100
Total fat: 2 g
Saturated fat: 1.5 g
Cholesterol: 10 mg
Sodium: 300 mg
Carbohydrate: 11 g
Dietary Fiber: 0 g
Sugars: 5 g
Protein: 9 g
Vitamin A: 10% DV
Vitamin C: 0% DV
Calcium: 10% DV
Iron: 0% DV

Created date

March 2010