Light Lemon Pie INGREDIENTS A.. 1 package (.3 ounces) sugar-free lemon gelatin B.. 1/2 cup boiling water C.. 3/4 cup cold water D.. Sugar substitute equivalent to 3 tablespoons plus 1 teaspoon sugar E.. 1 cup (8 ounces) 1% cottage cheese F.. 1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed G.. 1 reduced-fat graham cracker crust (8 inches) H.. 1/2 cup 100% strawberry spreadable fruit I.. 8 large strawberries, halved DIRECTIONS In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set. In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping. Pour into crust. Refrigerate until set. Just before serving, cut into slices garnish each with 1 tablespoon spreadable fruit and two strawberry halves. Yield: 8 servings.
. .*Angelique* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
