Raspberry Souffle Cheesecake

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 3 graham wafers, 40% less fat, crushed, divided (about 3 tbsp.)
• 2/3 cup boiling water
• 1 (10 1/3 g) package jello no sugar added raspberry jelly powder
• 1 cup low-fat cottage cheese
• 1 (250 g) container philadelphia 95% fat free cream cheese
• 1 1/2 cups cool whip, light, thawed

Recipe

• 1 sprinkle half the wafer crumbs onto sides of 8 or 9-inch springform pan sprayed with cooking spray.
• 2 add boiling water to jelly powder in large bowl; stir 2 minutes until completely dissolved. cool 5 minutes. pour into blender. add cottage cheese and cream cheese; blend well, stopping occasionally to scrape side of blender. pour into large bowl.
• 3 whisk in cool whip until well blended. pour into prepared pan; smooth top with spatula. sprinkle remaining wafer crumbs around edge. refrigerate 4 hours or until set. run knife around rim of pan to loosen cake; remove rim.
• 4 special extra: garnish with lemon slices, fresh raspberries and mint sprigs just before serving.