Lemon Chiffon Cherry Cheesecake

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: Crust 1/4 c graham cracker crumbs

: Filling 3 oz lemon gelatin powder

2/3 c boiling water

1 1/2 c lowfat cottage cheese

4 oz fat-free cream cheese

1 pk whipped cream, light

: Topping 1 cn cherry pie filling -- (20

: oz) Crust: Sprinkle graham cracker crumbs on bottom and sides of a lightly sprayed 9-inch 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, 5-6 hours. Topping: Top cheesecake with pie filling. Recipe By : Denver Post From: Patti Mccoy <patti-Will-Mccoy@posdate: Tue, 29 Oct 1996 04:40:04 +0000