Lemon Chiffon Cheesecake
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
Directions
1 small (3 oz.) pkg. sugar-free lemon Jello1 cup boiling water4 Tbsp. lemon juice1 cup sugar1 (8 oz.) pkg. fat free cream cheese1 large can skim evaporated milk (I used Pet)2 reduced fat graham cracker crusts
Chill evaporated milk in freezer, and set cream cheese out to soften. Once those ingredients are ready, dissolve Jello in boiling water and set aside. Cream lemon juice, sugar, and SOFTENED cream cheese until smooth. Add Jello and cool. In separate bowl, whip chilled milk until stiff. Fold into cheese mixture. Pour filling into pie crusts and chill 6 hours or overnight. Enjoy!!!
Number of Servings: 16
Recipe submitted by SparkPeople user VBALLERINA11.
Number of Servings: 16
Recipe submitted by SparkPeople user VBALLERINA11.
Nutritional Info Amount Per Serving
- Calories: 202.8
- Total Fat: 3.7 g
- Cholesterol: 2.1 mg
- Sodium: 321.7 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 0.0 g
- Protein: 7.0 g
Member Reviews
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ROTKAEPPCHEN00
This flavor is awesome, it really hit the spot. The only problem I had was that I must not have whipped the milk up enough because the cheesecake didn't want to fold in together so the layers separated a bit. Still good, just wanted to warn people not to make the same mistake :-) - 3/27/10
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TOOFATGLEN
I would like to make this, sounds wonderful, but my husband is diabetic. Do you think you could make it with Splenda? - 3/27/09
Reply from VBALLERINA11 (3/29/09)
I'm not very familiar with Splenda and have not used it in any of my recipes before, but I think Splenda would work just fine along with the sugar-free jello to make a diabetic-friendly dessert.
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ANGELAR35
When you say 1 package of sugar-free lemon jello......what size are you talking about? The smaller one or the bigger size one. There are two sizes. - 3/18/10
Reply from VBALLERINA11 (3/18/10)
It's the smaller one.. sorry about the confusion! I'll fix that asap