Lemon Cheesecake Fluff

Lemon Cheesecake Fluff
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 77.9
  • Total Fat: 5.2 g
  • Cholesterol: 17.5 mg
  • Sodium: 120.0 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.5 g

View full nutritional breakdown of Lemon Cheesecake Fluff calories by ingredient


Introduction

This recipe is fluffy with a hint of lemon flavor. Great for carb counting people who still crave something sweet. For lower carb and lower calorie purposes, this recipe is calculated without the crust options. This recipe is fluffy with a hint of lemon flavor. Great for carb counting people who still crave something sweet. For lower carb and lower calorie purposes, this recipe is calculated without the crust options.
Number of Servings: 18

Ingredients

    8 oz. Philadelphia Cream Cheese
    1/4 cup Splenda No Calorie Sweetener
    1 pkg Jello Sugar/Fat Free Lemon Pudding mix
    1 cup Milk Reduced Fat Milk 2%
    2 8 oz. tubs of Cool Whip whipped topping
    1 pint Raspberries

    Optional graham cracker crust (not calculated in this recipe):
    1 cup graham cracker crumbs
    4 Tbsp. butter melted
    2 Tbsp. Splenda No Calorie Sweetener

    Optional lemon crust (not calculated in this recipe):
    15 Lemon Oreo cookies, crushed finely
    2 Tbsp. butter melted

Tips

This is an easy no cook "cheesecake" recipe.


Directions

With a hand or stand mixer, cream together the cream cheese and sweetener. Stop to scrape down sides, add the pudding mix, and slowly begin to add the milk while the mixer is on low. Continue to mix at a medium speed until filling mixture is smooth. Add 8 oz. of the whipped topping, and fold into the filling. Stir until completely incorporated. Spoon the mixture into the cups, filling to nearly the top. Refrigerate for at least 2 hours, or overnight. Top with additional whipped topping, fresh raspberries and mint leaves.


Serving Size: 18 servings