light refrigerator lemon cheesecake
Several of my friends have joined together to create a group called the Loozin Floozies. We get together ever Monday night to weigh in and cook some healthy and lower calorie meals. We have come up with some very delicious alternatives and have fun to boot.
prep time
15 Min
cook time
method
Refrigerate/Freeze
yield
12 serving(s)
Ingredients
- 2 packages sugar free lemon jello
- 1 cup warm water
- 2 packages 1/3 fat cream cheese
- 1 1/2 cups stevia or splenda
- 24 ounces fat free cool whip
- 1 1/2 packages graham crackers, crushed
- 1 stick real butter
How To Make light refrigerator lemon cheesecake
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Step 19x13 glass casserole dish Mix graham cracker crumbs with melted butter and press into casserole. Refrigerate while you prepare the filling.
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Step 2In a small bowl warm the water in the microwave and empty both packages of jello into the water, dissolve thoroughly.
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Step 3In a large bowl with mixer cream the cheese and the sweetener together until light an fluffy. Mix the jello into the cream cheese mixture then fold in the cool whip.
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Step 4Spread evenly over refrigerated crust. You can sprinkle some graham cracker crumbs on top if desired....put back into refrigerator for about 2 hours before slicing and serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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