1 tb Diet margarine
1/2 c Graham cracker crumbs
1 Envelope plain gelatin
2 tb Cold water
1 c Boiling water
16 oz Low-fat cottage cheese
Juice & grated peel of 1
Lemon
1 pk (4 serving size) sugar-free
Vanilla puddin
1 1/2 c Light pressurized whipped
Cream
1 c Raspberries (or other fresh
Berries)
Optional: Low-calorie
Sweetener to taste
Spread margarine over bottom of nonstick 9 inch pie pan. Sprinkle on
graham cracker crumbs; press firmly over bottom of pan. Put pan in
freezer or refrigerator to chill quickly. Sprinkle gelatin over cold
water in container of food processor or blender Chill mixture for 20
minutes.
Measure whipped cream by spraying it into a cup measure, then gently
fold it into chilled cottage cheese mixture. Spoon 1/2 of filling
over crumbs in pie pan. Add berries in aneven layer and sprinkle
with sweetener, if desired. Mound remaining filling on top. Chill
thoroughly. Makes 8 servings.
