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    Low Fat Lemon Souffle Cheesecake


    Source of Recipe


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



    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.





 

 

 


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