Easy No-Bake Low-Fat Citrus Cheesecake

Tasty light dessert. This could also be made in a spring-form pan. The cracker crumbs add some crunch, rather than being a full-blown crust. Cooking time is actually chilling time.

• Ready In: 5 hrs 15 mins
• Serves: 6
• Yields: 1 cheesecake

Ingredients

• 1⁄3 cup graham cracker crumbs
• 1 (3 ounce) package sugar-free orange gelatin or 1 (3 ounce) package sugar-free lemon gelatin or 1 (3 ounce) package sugar-free lime gelatin
• 1 (8 ounce) package light cream cheese, softened
• 1  cup 2% fat cottage cheese
• 2  cups Cool Whip Lite

Directions

1. Scatter graham cracker crumbs in the bottom of an ungreased 9-inch pie pan.
2. Stir gelatin into 2/3 cup boiling water 2-3 minutes until dissolved; place in refrigerator to cool 5 minutes.
3. In a blender, blend together the gelatin, cream cheese and cottage cheese on medium speed, scraping down sides as needed.
4. Remove mixture to a large bowl, gently fold in Cool Whip until well mixed and pour into pie pan.
5. Let chill at least 5 hours until set.