Recipe - Not Cream Cheese Cake

***FOR CRUST (CAN BE DOUBLED
OF YOU LIKE; (can be
doubled of
; A LOT OF CRUST)***, you
like a lot of

CRUST
1 cup Graham Wafer Crackers
2 Tablespons sugar
2 tablespoon Margarine; melted
One half teaspoon Almond extract flavoring

FOR FILLING
2 tablespoon Unflavored gelatin powder;
(I use Knox brand)
1 One fourth cup Canned milk; (skim)
2 teaspoon Lemon rind; grated
2/3 cup Sugar
1 teaspoon Pure vanilla extract
2 One half Cottage cheese; (1% milk
fat)

FOR TOPPING
Cherry Pie Filling or
Blueberry Sauce; seeded and
cut into
; strips

1. Put Graham crumbs into a bowl. Melt the margarine and stir in the
sugar and almond extract to the margarine. Add to the Graham crumbs
and stir until evenly distributed.

2. Press crumb mixture into the bottom of a 9x9 glass Pyrex dish, or a
round 9" sprinform pan (the kind with removable sides). Refrigerate.

Directions for Filling

1. In a food processor, beat the cottage cheese until satiny smooth
(very important for a smooth texture).

2. Scald the milk (microwave for about 23 minutes). While it is
heating, soften gelatin powder in cup of cold water and let stand 1
minute. Combine these two ingredients along with the sugar, vanilla
and lemon peel. Add to the "smooth" cottage cheese mixture and gently
beat just until combined. Don't over whip, creating a lot of foam.

3. Pour mixture into your prepared pie crust and refrigerate until
set. Decorate or serve with Cherry Pie filling or Blueberry sauce. Or
put the toppings on the table and let your guest decide.

Recipes copyright C1999 Cut the Calories CookOff Contest.

Converted by MC_Buster.

NOTES : From Sherry Sirch. In the GMA Cut the Calories CookOff
Contest

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.