Light Lemon Cheesecake
Light Lemon Cheesecake is an moderately easy dinner. Made with 1 whole box graham crackers, crushed, 1 (4 serving size) pkg. lemon sugar-free jello, 2/3 c. boiling water, 1 c. light low-fat cottage cheese and 1 (8 oz.) pkg. light cream cheese, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Spray an 8 or 9-inch spring-form pan or 9-inch pie plate lightly with nonstick cooking spray.
Sprinkle bottom and sides with graham cracker crumbs.
Completely dissolve gelatin in boiling water; pour into blender container.
Add cottage cheese and cream cheese products; cover.
Blend at medium speed, scraping down sides occasionally, approximately 2 minutes or until mixture is smooth.
Pour into a large bowl.
Stir in whipped topping. Pour into prepared pan or dish.
Chill until set, approximately 4 hours.
When set, ready to serve.
Top cheesecake with pie filling.
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