No-Bake Lemon Cheesecake Recipe - Cooking Index
No-Bake Lemon Cheesecake Recipe - Cooking Index
| 1 | Sugar-free lemon-flavored gelatin mix | |
| = (four 1/2 cup servings) | ||
| 1 cup | 237ml | Boiling water |
| 3 tablespoons | 45ml | Fresh lemon juice |
| 1 | No-salt-added pot cheese - (7 1/2 oz) | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 | Evaporated skimmed milk - (12 oz) | |
| 3 tablespoons | 45ml | Graham cracker crumbs |
In a medium bowl, combine the gelatin mix and water; stir until the gelatin is completely dissolved, about 2 minutes; stir in the lemon juice and cool slightly.
In a blender or food processor, puree the pot cheese, sugar and vanilla. Add the gelatin mixture and the milk; puree until blended.
Pour the mixture into a 12- by 8-inch glass baking dish. Refrigerate, covered, until set, at least 4 hours. Sprinkle with the cracker crumbs.
This recipe yields 8 servings.
Per Serving: 144 Calories, 3 g Total Fat, 2 g Saturated Fat, 12 mg Cholesterol, 191 mg Sodium, 22 g Total Carbohydrate, 0 g Dietary Fiber, 8 g Protein, 169 mg Calcium.
Serving Provides: 1 Protein/Milk, 50 Bonus Calories.
Points Per Serving: 3.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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