Lemon Chiffon Dessert

Yield: 6 servings.
2 envelopes unflavored gelatin
1-1/4 cups cold water, divided
1-1/3 cups nonfat dry milk powder
2-1/2 teaspoons unsweetened lemon soft drink mix
3 to 4 drops yellow food coloring, optional
1/8 teaspoon salt
3/4 cup reduced-fat cottage cheese
1 cup reduced-fat whipped topping
1 tablespoon graham cracker crumbs
In a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved; set aside.
In a mixing bowl, combine the milk powder, drink mix, food coloring if desired, salt and remaining water; beat on high speed until smooth. Place the cottage cheese in a blender or food processor; cover and process until smooth. Add milk mixture and gelatin; cover and process until thickened.
Spoon 1/2 cup each into six 6-oz. custard cups. Cover and refrigerate for 1 hour. Spread with whipped topping; sprinkle with cracker crumbs.
Nutritional Analysis: One serving equals 118 calories, 2 g fat (2 g saturated fat), 4 mg cholesterol, 259 mg sodium, 12 g carbohydrate, trace fiber, 11 g protein. Diabetic Exchange: 1 reduced-fat milk.