• 1/3 cup Graham Crumbs
  • 2/3 cup boiling water
  • 1 pkg. (10 g) Jell-O No Sugar Added Raspberry Jelly Powder
  • 1 tub (250 g)  Fat Free Cream Cheese Product
  • 1 cup low-fat cottage cheese
  • Zest and 2 Tbsp. juice from 1 lime, divided
  • 1 cup thawed Light Whipped Topping
  • 1 cup fresh Ontario raspberries



  1. Sprinkle graham crumbs onto bottoms of 12 paper-lined muffin cups. Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cream cheese product, cottage cheese and lime juice; blend well. Pour into large bowl. Whisk in Cool Whip.
  2. Spoon into prepared muffin cups. Refrigerate 2 hours or until firm.
  3. Remove paper liners from desserts before serving. Top desserts with berries and zest.