RECIPE FROM KRAFT FOODS
1 HONEY MAID Honey Graham, crushed (about 3 Tbsp.)
2/3 cup boiling water
1 pkg. (4-serving size)
JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese 1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese
2 cups thawed COOL WHIP FREE Whipped Topping
1/2 cup chopped fresh pineapple
1 medium kiwi, peeled, sliced
SPRINKLE crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl. Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula.
REFRIGERATE 4 hours or until set. Remove side of pan. Top with fruit just before serving. Store leftover cheesecake in refrigerator.
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