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Lemon Cheesecake

Diabetic.Foodie's picture
Ingredients
  Saltine cracker crumbs 1 Cup (16 tbs)
  Soft margarine 1 Teaspoon
  Grated lemon peel 1 Teaspoon
  Sugar free lemon gelatin 1 Tablespoon (1 Package)
  Hot water 2 Cup (32 tbs)
  Finely grated lemon peel 2 Teaspoon
  Light cream cheese 8 Ounce (1 Package)
  Prepared nondairy whipped topping 1 Cup (16 tbs)
Directions

Crust: Mix together the saltine-cracker crumbs, margarine, and 1 tsp (5 L) of the lemon peel.
Press into the bottom and slighdy up the sides of an 8 in. (20 cm) pie pan.
Refrigerate until ready to use.
Filling: Dissolve the lemon gelatin in the hot water.
Stir in the 2 remaining (30 mL) of lemon peel, and allow to cool until mixture is a thick syrup.
Whip cream cheese until light and fluffy.
Gradually add lemon-gelatin mixture.
Fold in nondairy whipped topping.
Transfer to saltine-cracker crust.
Refrigerate at least 2 to 3 hours or until firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Cookie
Ingredient: 
Cheese
Interest: 
Healthy

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