KEY LIME CHEESECAKE BARS
1. In small bowl combine graham crackers,
margarine, and sugar. Press crumb mixture in
the bottom of a 2-quart square baking dish.
Refrigerate while preparing filling.
2.
In large bowl combine gelatin and water.
Stir until gelatin is dissolved. Set aside.
3.
In blender or food processor combine
cottage cheese and cream cheese. Cover and
blend or process until smooth, stopping
several times to scrape down sides. Whisk
V
2
cup of the cottage cheese mixture into the
gelatin mixture. Whisk in remaining cottage
cheese mixture until smooth. Fold in whipped
dessert topping. Spoon filling over chilled
crumb mixture.
4.
Cover and refrigerate 8 to 24 hours or until
filling is firm. To serve, cut in squares. Top
with lime wedges,
m a k e s 9 s e r v i n g s .
4
6
sq u a re s low -fat h o n e y
gra h a m crackers, finely
c ru sh e d (V 2 c u p )
2
T bsp. m argarine, m elted
1
tsp. su g a r
l
4 -se rvin g-size pkg.
su gar-fre e low -calorie
lim e-flavored gelatin
34
c u p b oiling w ater
l
16-oz. con ta in e r fat-free
cottage ch e e se (1 3/4Cups)
1
8-oz. pkg. fat-free cream
cheese, softened
l
8-oz. con ta in e r frozen
fat-free w h ip p e d d e sse rt
topping, thaw ed
K ey lim e so r lim es, c u t in
w e d g e s (op tional)
CUP AND SAVE RECIPES IN VOUR BETTER HOMES AND GARDENS * NEW COOK BOOK
