Light Lemon Cheesecake

Not bad for "light".

3/4 cup graham wafer crumbs
3 tbsp butter or margarine, melted
2 packages (1/4 oz each) gelatin
1/2 cup water
2 cups low fat cottage cheese, pureed in the blender
1 cup plain low fat yogurt
1/4 cup fresh lemon juice
1 tsp lemon rind
8 tbsp sugar
1 cup whip topping or sweetened whipped cream

Mix the graham crumbs and butter together and press into an 8 inch spring form pan. Sprinkle the gelatin over the water and let stand for 1 minute. Heat to dissolve the gelatin. Cool, but don't chill. Combine the cottage cheese, yogurt, lemon juice, rind and sugar. Add the gelatin mixture and combine well. Chill until syrupy. Fold in the whipped cream and spread on the crust. Chill 4 to 5 hours before serving. Cuts into 8 to 10 pieces.