Recipe - Lemon Chiffon Cherry Cheesecake

CRUST
One fourth cup Graham cracker crumbs

FILLING
3 ounce Lemon gelatin powder
2/3 cup Boiling water
1 One half cup Lowfat cottage cheese
4 ounce Fatfree cream cheese
1 pack Whipped cream, light

TOPPING
1 cn Cherry pie filling; (20 oz)

Crust: Sprinkle graham cracker crumbs on bottom and sides of a lightly
sprayed 9inch pie plate Filling: Dissolve gelatin in boiling water; pour
into blender. Add cottage cheese and cream cheese; cover. Blend about
three minutes, scraping sides as needed. Pour into large bowl. Fold whipped
cream into cheese mixture. Chill until set, 56 hours. Topping: Top
cheesecake with pie filling.
Recipe By : Denver Post

Posted to MCRecipe Digest V1 #267

Date: Tue, 29 Oct 1996 04:40:04 +0000

From: Patti McCoy pattiwillmccoy@postoffice.worldnet.att.net