Low Carb, Low Fat Cheesecake
- Number of Servings: 6
Ingredients
2 tablespoons graham cracker crumbs 2/3 cup boiling water 1 (1/3 ounce) package lemon flavored sugar-free jello 1 cup low fat cottage cheese 1 (8 ounce) package fat free cream cheese 8 ounces Cool Whip Topping
Spray a 8 or 9 inch pie pan with vegetable oil spray; sprinkle graham cracker crumbs on the bottom of the pan.
Stir boiling water into gelatin in large bowl until dissolved. Let cool for 5 minutes.
Pour gelatin into a blender and add the cottage cheese and cream cheese.
Blend on medium speed until well blended, stopping and scraping sides if needed.
Pour mixture back into large bowl.
Add whipped topping and stir lightly until well blended.
Pour into pie pan and refrigerate 4 hours or until set.
Store in refrigerator.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LYNKNEZ.
Stir boiling water into gelatin in large bowl until dissolved. Let cool for 5 minutes.
Pour gelatin into a blender and add the cottage cheese and cream cheese.
Blend on medium speed until well blended, stopping and scraping sides if needed.
Pour mixture back into large bowl.
Add whipped topping and stir lightly until well blended.
Pour into pie pan and refrigerate 4 hours or until set.
Store in refrigerator.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LYNKNEZ.
Nutritional Info Amount Per Serving
- Calories: 206.4
- Total Fat: 10.3 g
- Cholesterol: 25.7 mg
- Sodium: 352.8 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 0.3 g
- Protein: 10.7 g
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