Key Lime Pie Bars

I wanted a cool summery dessert for this afternoon's Mary Kay consultation.  (I wish Gayle the best of luck in her new business.)  This easy dessert was light and tasty.  It's very low-fat and low-sugar.  The recipe came from a 2011 Eat Better America calendar.  Here's is Eat Better America's web site.

Key Lime Pie Bars

6 squares low-fat honey graham crackers, finely crushed (1/2 cup)
2 Tbsp. butter, melted
1 tsp. sugar (I used stevia sweetening packets and added one pkt or the equivalent of 2 tsp.)
1 pkg. (4-serving size) sugar free lime-flavored gelatin
3/4 cup boiling water
1-16 oz. container non-fat cottage cheese
1-8 oz. pkg. fat free cream cheese (My supermarket didn't have fat-free so I used reduced fat instead.)
1- 8 oz. container fat-free whipped dessert topping, thawed.
key limes cut in wedges (optional)

In a small bowl, combine the crushed graham crackers, butter and sugar. 
Press crumb mixture in the bottom of a 2-quart square baking dish.
Refrigerate while preparing filling.
In a large bowl, combine gelatin and the boiling water. Stir until gelatin is dissolved.  Set aside.
In a blender or food processor, combine cottage cheese and cream cheese.
Cover and blend or process until smooth, stopping several times to scrape down the sides of container.
Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture.
Whisk in remaining cottage cheese mixture until smooth.
Fold in whipped topping.
Spoon filling over chilled crumb mixture.
Cover and refrigerate for 8 to 24 hours or until filling is firm.
To serve, cut into squares and top with lime wedges if desire.