Lemon Chiffon Dessert

2 envelopes unflavored gelatin
1-1/4 cups cold water,
1-1/3 cups nonfat dry milk powder
2-1/2 teaspoons Crystal Light lemonade drink mix
3 to 4 drops yellow food coloring, optional
1/8 teaspoon salt 3/4 cup
1% 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 bowl, combine the milk, drink mix, food coloring if desired, and salt; beat on high speed until blended. Place the cottage cheese and remaining water in a blender or food processor; cover and process until smooth. Add milk mixture and gelatin; cover and process until thickened. Spoon into six 6-oz. custard cups. Cover and refrigerate for 1 hour. Spread with whipped topping; sprinkle with cracker crumbs. Yield: 6 servings.

recipe source Taste of Home