Low-Fat Cheesecake Souffle
Introduction
This is the perfect dish to share with your sweetheart!
Ingredients
2/3 cup boiling water
1 package flavored gelatin
1 cup 1% milkfat cottage cheese
8 ounces fat-free cream cheese
2 cups thawed fat-free whipped topping
1 package flavored gelatin
1 cup 1% milkfat cottage cheese
8 ounces fat-free cream cheese
2 cups thawed fat-free whipped topping
Directions
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Pour into blender container. Add cheeses and cover. Blend on medium speed until smooth, scraping down sides occasionally.
Pour into a large bowl. Gently stir in whipped topping. Pour into a prepared pan: an 8- or 9- inch springform pan or mini ramekins. Smooth the top.
Refrigerate 4 hours or until set. Store leftover cheesecake in refrigerator.
Pour into a large bowl. Gently stir in whipped topping. Pour into a prepared pan: an 8- or 9- inch springform pan or mini ramekins. Smooth the top.
Refrigerate 4 hours or until set. Store leftover cheesecake in refrigerator.
Number of Servings: 8
