Low-Fat Lemon Souffle Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3T. ground almonds2/3 c boiling water1 pkg. (4 serving size) lemon flavor sugar- free jello1 cup 2% Cottage Cheese8 oz. Fat Free Cream Cheese2 cups thawed Cool Whip Free
Sprinkle half of the almond crumbs onto side of 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of blender. Pour into large bowl. Gently stir in whipped topping.
Pour into prepared pan, smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
Number of Servings: 8
Recipe submitted by SparkPeople user LYNTORAL.
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of blender. Pour into large bowl. Gently stir in whipped topping.
Pour into prepared pan, smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
Number of Servings: 8
Recipe submitted by SparkPeople user LYNTORAL.
Nutritional Info Amount Per Serving
- Calories: 105.5
- Total Fat: 2.1 g
- Cholesterol: 4.3 mg
- Sodium: 333.7 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 0.3 g
- Protein: 9.5 g
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