Ingredients:
- 1
(12-ounce) container low-fat (1%) cottage cheese
- 3
(0.3-ounce) box sugar free strawberry jello
- 2
ready-made light graham cracker crusts
- 1
pint
fresh strawberries, plus extra for garnish
- 1
(8-ounce) container frozen light whipped topping thawed
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Directions:
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Put cottage cheese in a blender. Make 2 boxes of the Jello, using 1 cup of hot and one cup of cold water. At once, before it jells, add to cottage cheese. Blend until smooth. Pour evenly into crust and refrigerate until set. Cut up fruit and place on top of pie. Make up remaining package Jello per instructions on box. Pour it on top of fruit and put it in refrigerator until set. Put whipped topping on top. Garnish with more fruit.
Yield: 12 servings
Prep Time: 15 minutes
Inactive Prep Time: about 3 hours
Ease of preparation: Easy
Recipe courtesy of Paula Deen
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