1 graham cracker, crushed
2/3 cup boiling water
1 (.3 oz) box sugar-free orange gelatin
1 cup 2% cottage cheese
1 (8 oz) tub fat-free cream cheese
2 cups thawed fat-free whipped topping
1. Sprinkle the graham cracker crumbs onto the bottom of an 8 or 9 inch springform pan sprayed with cooking spray. (Note: If you don’t have a springform pan a 9 inch pie plate may be used instead.).
2. Add the boiling water to gelatin mix; stir 2 minutes until completely dissolved. Cool 5 minutes; pour into blender. Add cottage cheese and cream cheese; blend well. Pour into a large bowl. Whisk in the whipped topping. Pour into prepared pan; smooth out the top.
3. Refrigerate 4 hours or until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim. If desired, garnish with fresh mint sprigs and thin orange slices just before serving.
Yield: 8 Servings.
Carb Choices: 1
1 Carbohydrate + 1 Meat(L)
Calories: 90, Total Fat 1.5g, Saturated Fat 1g, Cholesterol 10mg, Sodium 300mg, Sugars 4g, Carbohydrates 11g, Fiber 0g, Protein 8g