Lemon Chiffon Cherry Cheesecake
1/4 cup graham cracker crumbs
3 oz lemon gelatin powder
2/3 cup boiling water
1-1/2 cup lowfat cottage cheese
4 oz fat-free cream cheese
1 pkg. whipped cream, light
1 can (21 oz) cherry pie filling
Crust: Sprinkle graham cracker crumbs on bottom and sides of a lightly sprayed 9-inch pie plate
Filling: Dissolve gelatin in boiling water; pour into blender. Add cottage cheese and cream cheese; cover. Blend about three minutes, scraping sides as needed. Pour into large bowl. Fold whipped cream into cheese mixture. Chill until set, 5-6 hours.
Topping: Top cheesecake with pie filling.