Ingredients

1 pint fresh strawberries, plus extra for garnish
2   ready-made light graham cracker crusts
3   (0.3-ounce) box sugar free strawberry jello
1   (12-ounce) container low-fat (1%) cottage cheese
1   (8-ounce) container frozen light whipped topping thawed

Directions

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.

Recipe Courtesy of Paula Deen