Low-Fat Lemon Souffle Cheesecake


4.7 of 5 (3)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Low-Fat Lemon Souffle Cheesecake calories by ingredient
Report Inappropriate Recipe

Submitted by: LYNTORAL

Number of Servings: 8


    3T. ground almonds
    2/3 c boiling water
    1 pkg. (4 serving size) lemon flavor sugar-
    free jello
    1 cup 2% Cottage Cheese
    8 oz. Fat Free Cream Cheese
    2 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.


Rate This Recipe

Member Ratings For This Recipe