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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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4.09375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1115 Calories from Fat 554

% Daily Value*

Total Fat 62 g94.8%

Saturated Fat 40.7 g203.6%

Trans Fat 0 g

Cholesterol 27.2 mg9.1%

Sodium 2259.9 mg94.2%

Total Carbohydrates 101 g33.8%

Dietary Fiber 1.6 g6.4%

Sugars 38.8 g

Protein 43 g87%

Vitamin A 2.6% Vitamin C 32.2%

Calcium 83% Iron 18.1%

*Based on a 2000 Calorie diet

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Lemon Cheesecake Recipe