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
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
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