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Lemon Cream Dream




Source of Recipe


www


List of Ingredients




CRUST:

1 1/2 cups sugar-free lemon cream-filled sandwich cookies, finely chopped (approximately 12 cookies)

3 tablespoons butter, melted

1 lemon, sliced

FILLING:

2 lemons

1 (2.9-ounce) package sugar-free cook-and-serve lemon pudding and pie filling

1 cup Splenda or other sugar substitute, divided

2 cups fat-free milk or water, divided

4 egg whites

1 tablespoon butter

2 (8-ounce) packages low-fat cream cheese, softened

1 (8-ounce) container fat-free dessert topping, divided


Recipe




CRUST:

Lightly spray a springform pan with non-stick cooking spray. Combine cookie crumbs and melted butter. Press crumb mixture into bottom of pan.

Cut lemon into 6 thin slices then cut each slice in half. Place lemon halves against the rim of the pan with the bottom of the semicircles touching the crust. Refrigerate crust while preparing the filling.

FILLING:

Zest lemons to measure 1 1/2 teaspoons of lemon zest. Juice lemons to measure 1/4 cup lemon juice.

Combine pudding mix, 1/2 cup Splenda, 1/4 cup milk or water and egg whites in small saucepan. Stir until well blended. Stir in remaining 1 3/4 cups milk or water. Cook over medium heat, stirring constantly, until mixture comes to a full boil, then remove from heat. Set aside 1/2 cup of the pudding mixture to cool slightly.

Whisk butter and lemon juice into remaining pudding in the saucepan; cool for 15 minutes, stirring twice.

In a mixing bowl, combine low-fat cream cheese and remaining 1/2 cup Splenda; mix well. Whisk in reserved 1/2 cup lemon pudding and 1 teaspoon of lemon zest. Fold in 2 cups whipped topping and spread evenly over crust.

Stir and spoon remaining lemon pudding mixture evenly over cream cheese filling, spreading gently. Refrigerate at least 6 hours. Before serving, run a small knife around the sides of the dessert and release collar from pan. Garnish with remaining fat-free whipped topping and lemon zest. Cut into wedges and enjoy.