Light Lemon Pie - cooking recipe

Ingredients

crust
10 sheets graham crackers
1/3 cup reduced-calorie stick margarine, melted
Filling
1 (1/3 ounce) package sugar-free lemon gelatin
1/2 cup boiling water
1/2 cup cold water
3 tablespoons Splenda granular
1 cup low fat cottage cheese
1 (8 ounce) carton sugar-free whipped topping, thawed
Garnish
1/2 cup strawberry all-fruit spread
8 large strawberries

Preparation

Preheat oven to 350 degrees.
In a blender or food processor container, crumble the graham crackers and process until crumb consistency, gladly add in the melted margarine and continue processing until combined.
Press the mixture into a 9-inch pie plate and bake in preheated oven for 5 to 8 minutes; allow to cool completely before adding the filling.
In a small mixing bowl, combine the boiling water and stir the gelatin for 3 to 4 minutes or until dissolved.
Add enough ice cubes to the cold water so that the water measures 3/4 cup, add to the gelatin mixture and continue to stir until ice is melted and the gelatin thickens.
In blender container, combine the cottage cheese with Splenda granular and process until smooth, scraping sides of container as needed; add in the thickened gelatin and process lightly to combine well.
Gently fold the whipped topping into the cottage cheese mixture, combining well; pour into cooled crust and place in refrigerator to chill for at least 4 hours before serving.
To serve, cut the pie into 8 equal slice, place on plate, warm the spreadable fruit and drizzle a few tablespoons over each slice of pie.
Make strawberry fans by cutting from tip to stem 3 to 4 times depending on size of strawberries, without cutting completely through the stem, fan the strawberries and place on plate with pie slices.