Lemon Cheese Pie
Lemon Cheese Pie is an moderately easy dinner. Made with 16 graham crackers, 2 tbsp. and 2 tsp. reduced calorie oleo, 12 c. evaporated skim milk, 1 (eight 1/2 c. serving size) envelope low calorie lemon gelatin and 1 c. boiling water, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Combine crumbs and oleo.
Spray 9-inch pie plate with Pam and press crumb mixture over back and sides of plate.
Bake at 350Β° for 10 minutes or until crisp.
Cool.
Pour milk in medium size bowl, cover and freeze until partially frozen (15 to 20 minutes). Meanwhile in a small mixing bowl dissolve gelatin in boiling water. Set aside.
With electric mixer beat milk until thick and foamy. Gradually beat in dissolved gelatin.
Add 1/2 cup Ricotta cheese to gelatin mix and beat.
Add remaining cheese, beating until smooth. Pour mix into cooled crust.
Cover and refrigerate until set (3 hours).
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