Yum...this was pretty good. Nice, light, fluffy texture. I did add 1 tsp of lemon extract (I like lemon!) and used fresh raspberries between the crust and the filling, and then again sprinkled on top (instead of the pie filling--too much sugar) This made it a very low calorie, lowfat, and low sugar dessert.
I was going to submit this recipe until I saw your. I got this recipe from TOH Light and Tasty magazine. I used all reduced fat products and substituted ricotta cheese for the cottage cheese. This was very easy to make and a nice light dessert.