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6 tbsp reduced calorie margarine
1 1/2 c graham cracker crumbs
2 packages unflavored gelatin
16 oz fat-free cream cheese
2 c low-fat cottage cheese
1 c sugar
1 1/2 tsp vanilla
8 oz low-fat non-dairy whipped topping
This recipe makes about 16 servings and can be eaten by anyone who is a diabetic due to its low amount of sugar.
1. Preheat oven to 350 degrees. Spray bottom and side of 9 inch springform pan with Pam or cooking spray. Melt margarine in small pot and stir in crumbs. Press crumb mixture firmly into bottom and side of springform pan. Bake for 10 minutes. Cool.
2. Place 1/2 c water in small pot. Shake gelatin into water. Let soften. Heat mixture until dissolved.
3. Mix cream cheese, cottage cheese, sugar and vanilla until smooth. Add gelatin mixture, blend until smooth again. Fold in whipped topping. Pour into crust.
4. Refridgerate for 4 hours or until set.
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