Low Fat Lemon Souffle Cheesecake
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  1. #1
    Dancing Machine Phenster
    Join Date
    Jan 2003
    East Coast
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    Low Fat Lemon Souffle Cheesecake

    1 HONEY MAID (Nabisco) Graham Cracker, crushed
    2/3 cup boiling water
    1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin
    1 cup low-fat cottage cheese
    1 container (8 oz.) fat free cream cheese (I like light)
    2 cups thawed COOL WHIP FREE Fat Free Whipped

    Sprinkle 1/2 of the crumbs onto sides of 8- or 9-inch springform pan or 9-inch pie plate which has been sprayed with no stick cooking spray. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, scraping down sides occasionally. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.

    Nutrition Bonus: It's a good source of calcium too.

    Nutrition (per serving): Calories 100, Total Fat 2 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Sodium 300 mg, Total Carbohydrate 11 g, Dietary Fiber 0 g, Sugars 5 g, Protein 9 g

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  3. #2
    Bronze Phenster michele820's Avatar
    Join Date
    Aug 2006
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    im hungry now!
    Start Wt. 1/1- 162
    2/6- 150
    3/6- 145

    Goal wt- 125

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