Low-Fat Souffle Cheesecake

This is a "crustless," no bake, cheese cake that can be made to fit the flavor preference of anyone. Choose your own flavor of jello, whether strawberry, lemon, banana, etc. This recipe can also be made with a graham cracker crumb crust, if prefered, but the nutritional information will be different. Other alterations include adding fruit, such as adding strawberries or bananas to the top for edible decoration, or even adding more whipped topping to the top.

Ingredients:

• Water, 2/3 cup -tap or bottled
• Cottage Cheese, 1% Milkfat, 1 cup -any brand
• Cream Cheese, Fat Free, 8 oz -any brand
• Kraft Jell-o Brand Sugar Free Low Calorie Gelatin Dessert (Jello), 1 package (4-serving size) --Your choice of flavor
• Cool Whip Free, 2 cups thawed

Hardware:

• Microwave (to heat water)
• Bowl
• Mixer/Blender
• 9-inch pie plate/springform pan
• Cooking spray
• Wax paper

Directions:

Heat water to boiling in microwave. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Pour into blender container. Add cottage cheese and cream cheese, cover. Blend on medium speed until smooth, scraping down sides occasionally. Having the cream cheese at room temperature makes it easier to blend.

Pour into large bowl. Gently stir in whipped topping. Pour into the prepared pan: an 8- or 9- inch springform pan or a 9-inch pie plate that has been sprayed with no stick cooking spray or lined with wax paper. Smooth out the top.

Refrigerate 4 hours or until set. Store leftover cheesecake in refrigerator.

Nutrition Info:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 81.7
• Total Fat: 0.7 g
• Cholesterol: 3.4 mg
• Sodium: 308.1 mg
• Total Carbs: 8.5 g
• Dietary Fiber: 0.0 g
• Protein: 8.3 g