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Low-Fat Lemon Souffle Cheesecake

Prep time 15 mins
Yield Makes 8 servings


  • 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

How to Make It

  1. 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: 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