Frosty Lemon Squares

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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Frosty Lemon Squares calories by ingredient
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Introduction

All credit to Taste of Home "Test Kitchen Makeovers" I used the filling recipe from that but used a reduced fat graham cracker crust instead of the recipe's ground pecan alternative-- I don't have a food processor and the graham cracker was easier and better IMO. If you only want one pie-- half the recipe :P! Math stuff..

The lemon has a nice tang, but it is overall sweet :)
All credit to Taste of Home "Test Kitchen Makeovers" I used the filling recipe from that but used a reduced fat graham cracker crust instead of the recipe's ground pecan alternative-- I don't have a food processor and the graham cracker was easier and better IMO. If you only want one pie-- half the recipe :P! Math stuff..

The lemon has a nice tang, but it is overall sweet :)

Number of Servings: 20

Ingredients

    For Crust:
    2 Reduced-Fat Pre-made Graham Cracker Crusts

    Cream Cheese Layer:
    1 pkg. (8 oz.) reduced-fat cream cheese
    1 pkg. (8 oz.) fat-free cream cheese
    3/4 cup confectioners' sugar
    1 carton (8 oz.) reduced-fat whipped topping, thawed

    Lemon Layer:
    1-1/4 cups sugar
    6 Tbsp. cornstarch
    1/4 tsp. salt
    1-1/4 cups water
    3/4 cup lemon juice
    2 Tbsp. lemon peel
    1 Tbsp. grated lemon peel
    3 to 4 drops yellow food coloring, optional (but recommended, makes it look much more appetizing!!)

    Top Layer:
    1 Tbsp. grated lemon peel
    1 carton (8 oz.) reduced-fat whipped topping, thawed



Directions

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.

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