Kitchen Crafts 'n' More

Tuesday, December 12, 2006 For Janet - Two Cottage Cheese and Jello Recipes as Requested

Big thanks to Sue B, who always helps me out by finding recipes that were requested in the newsletter. These are two variations that were recently requested by Janet in the December 1st Issue of the Newsletter.

FOR: Janet

Prep. Time: 15 minutes, Total Time: 4 hours, 15 minutes

INGREDIENTS: 1 Honey Maid Honey Grahams crushed (about 3 Tbsp's.), 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 tub (8 oz.) Philadelphia Fat-Free Cream Cheese, 2 cups thawed Cool Whip Free Whipped Topping.

DIRECTIONS: Sprinkle crumbs onto the bottom of a 8 or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray. Stir boiling water into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Cool for 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended stopping occasionally to scrape down side of blender; pout into a 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 just before serving. Store leftover cheesecake in refrigerator. Garnish with fresh mint just before serving (optional).MAKES: 8 servings.

Prep. Time: 5 minutes

INGREDIENTS: 1 cup (8 ounces) small-curd cottage cheese, 1 pkg. (3 ounces) gelatin flavor of your choice, 1 can (11 ounces) mandarin oranges drained, 1 cup unsweetened crushed pineapple drained, 1/2 cup chopped pecans (optional), 1 carton (8 ounces) frozen whipped topping thawed.

DIRECTIONS: In a bowl, combine the cottage cheese and gelatin powder; mix well. Stir in oranges, pineapple and pecans (if desired). Just before serving, fold in the whipped topping.

MAKES: 8 servings.

Posted by HappySlob :: 10:06 AM :: 0 comments

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