From the Kraft website:
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Orange Flavor Sugar Free Gelatin
1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese, cubed
2 cups thawed COOL WHIP FREE Whipped Topping
boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl.
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.
I'm making this now, and I'll let you know how it turns out. I forgot to buy the whipped cream, so I am trying it without (hope it works right!
) I also put the mix in cupcake papers, instead of a pie plate. I got 10 mini's that way.
Nutrition breakdown (without whipped cream) for cupcake sized:
Calories: 254 Fat: 4.8 Carbs: 6.4 Sugars: 2