1/2 cup boiling water
1 pkg. (3 oz.) sugar-free lemon jello
2 tablespoons lemon juice
2 cups low-fat cottage cheese
10 ounces light whipped topping
1 graham cracker pie shell
fresh fruit for topping
Pour the boiling water into a blender container. Add the jello. Process until dissolved. Add the lemon juice and half the cottage cheese. Process until smooth. Add the remaining cottage cheese. Process until smooth. Pour into a large bowl. Blend in the 10 ounces whipped topping. pour into the pie shell. Top with fresh fruit when ready to serve.