Lemon Cheesecake - cooking recipe

Ingredients

1 pkg. sugar-free lemon jello
1 c. low-fat cottage cheese
4 pkg. Equal
2/3 c. boiling water
1 (8 oz.) lite cream cheese
2 c. lite Cool Whip

Preparation

Completely dissolve gelatin in boiling water, pour into blender.
Add cottage cheese, cream cheese and Equal; cover. Blend at medium speed, scrap sides occasionally, about 2 minutes, until mixture is smooth.
Pour into large bowl.
Gently stir in Cool Whip.
Divide into 8 dishes.
Using 1/2 can of lite cherry pie filling, top each dish with 1/8 of filling.
Yields 8 servings.