Low-Fat Orange Dream Cheesecake

This chilled cheesecake is definitely still an appropriate treat for Arizona and other warm-even-though-it's almost fall biomes.  Even though I made this about a month ago, I still remember its creamy, orange-y taste and texture that was a perfect after-dinner treat.  One that doesn't leave you feeling guilty, either!



Low-Fat Orange Dream Cheesecake
adapted from Kraft

1 reduced-fat graham cracker crust (can do homemade)
2/3 cup boiling water

1 pkg. (3 oz.) JELL-O Orange Flavor Sugar Free Gelatin

1 cup low-fat Cottage Cheese

8 oz. fat-free cream cheese

2 cups thawed Cool Whip Free (or other fat-free) Whipped Topping

 Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cottage cheese and cream cheese; blend well. Pour into large bowl. Whisk in Cool Whip. Pour into prepared pan; smooth top.
Refrigerate 4 hours or until firm. Then serve! Can also freeze this cheesecake, and simply let it thaw for about 10 minutes before eating it.