Low Carb, Low Fat Cheesecake

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Low Carb, Low Fat Cheesecake calories by ingredient
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Introduction

I use lemon jello for a light, refreshing cheesecake I use lemon jello for a light, refreshing 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

Directions

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.

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