Frosty Lemon Squares
- Number of Servings: 20
Ingredients
For Crust: 2 Reduced-Fat Pre-made Graham Cracker CrustsCream Cheese Layer:1 pkg. (8 oz.) reduced-fat cream cheese1 pkg. (8 oz.) fat-free cream cheese3/4 cup confectioners' sugar1 carton (8 oz.) reduced-fat whipped topping, thawedLemon Layer:1-1/4 cups sugar6 Tbsp. cornstarch1/4 tsp. salt1-1/4 cups water3/4 cup lemon juice2 Tbsp. lemon peel1 Tbsp. grated lemon peel3 to 4 drops yellow food coloring, optional (but recommended, makes it look much more appetizing!!)Top Layer:1 Tbsp. grated lemon peel1 carton (8 oz.) reduced-fat whipped topping, thawed
Cream Cheese Layer:
Beat cream cheeses and confectioner's sugar until fluffy. Fold in the whipped topping. Spread over crust. Cover and freeze for 1 (or more) hours.
Lemon Layer:
In small saucepan, combine granulated sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened (will get thick pretty quick so watch out!). Remove from the heat. Stir in butter, lemon juice, lemon peel and food coloring. Transfer to a bowl. Refrigerate for 1 (or more) hours. After that one hour, add the lemon layer on top of the cream cheese layer. Cover and freeze for 1 hour.
Cool whip layer:
Add the lemon peel to the coolwhip, and spread over the lemon layer. Cover and freeze. Remove from the freezer 15 minutes before serving.
**Can be frozen for up to 1 month** :) YUM
Serving Size: Makes 20 servings (fills 2 pie crusts)
Number of Servings: 20
Recipe submitted by SparkPeople user SUNFLOWERISTA.
Beat cream cheeses and confectioner's sugar until fluffy. Fold in the whipped topping. Spread over crust. Cover and freeze for 1 (or more) hours.
Lemon Layer:
In small saucepan, combine granulated sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened (will get thick pretty quick so watch out!). Remove from the heat. Stir in butter, lemon juice, lemon peel and food coloring. Transfer to a bowl. Refrigerate for 1 (or more) hours. After that one hour, add the lemon layer on top of the cream cheese layer. Cover and freeze for 1 hour.
Cool whip layer:
Add the lemon peel to the coolwhip, and spread over the lemon layer. Cover and freeze. Remove from the freezer 15 minutes before serving.
**Can be frozen for up to 1 month** :) YUM
Serving Size: Makes 20 servings (fills 2 pie crusts)
Number of Servings: 20
Recipe submitted by SparkPeople user SUNFLOWERISTA.
Nutritional Info Amount Per Serving
- Calories: 219.4
- Total Fat: 22.4 g
- Cholesterol: 5.1 mg
- Sodium: 158.3 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 0.1 g
- Protein: 3.3 g
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