Ingredients:
- 1 3 ounce pack raspberry gelatin
- 1/2 cup boiling water
- 1 8-ounce block fat-free cream cheese, softened
- 1 cup low-fat cottage cheese
- 2 cups fat-free cool whip
- 1 15-ounce can peaches in light syrup, drained and chopped
- Blueberries or raspberries for garnish
Preparation:
In a small bowl, dissolve raspberry gelatin in boiling water, stirring for 2 minutes. Place softened cream cheese and cottage cheese in a blender. Add dissolved gelatin. Blend until smooth. Empty mixture into a large bowl. Fold in whipped topping followed by chopped peaches. Spoon into 9-inch pie plate. Garnish with blueberries or raspberries. Refrigerate for 4 hours.Serves 8
Per Serving: Calories 123, Calories from Fat 3, Total Fat 0.4g (sat 0.3g), Cholesterol 2mg, Sodium 184mg, Carbohydrate 24.9g, Fiber 0.7g, Protein 5.1g
