Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Light Lemon Cheesecake




Source of Recipe


Women Today


List of Ingredients




CRUST
Hard margarine (or butter) 3 tbsp. 50 mL
Vanilla wafer crumbs 1 1/2 cup 375 mL
Lemon juice 1 tbsp. 15 mL
Lemon zest 1 tsp. 5 mL

FILLING
Boiling water 2 cups 500 mL
Packages of lemon-flavored gelatin (jelly powder), 3 oz. (85 g) each 2 2
Cold water 1 cup 250 mL

Block of non-fat cream cheese 8 ounce 250 gr.
Light sour cream 1 cup 250 mL
Granulated sugar 1/3 cup 75 mL
Lemon zest 2 tsp. 10 mL
Lemon juice 1 tbsp. 15 mL
Vanilla 1 tsp.


Recipe



Crust: Melt margarine in medium saucepan. Stir in wafer crumbs, lemon juice and lemon zest until well mixed. Reserve 2 tbsp. (30 mL) crumbs. Press remaining crumbs into ungreased 9 inch (22 cm) springform pan. Filling: Stir boiling water and gelatin in medium bowl until dissolved. Add cold water. Chill, stirring and scraping down sides often, until thick and syrupy. Beat remaining 6 ingredients together in separate medium bowl until smooth. Stir into gelatin mixture. Pour over crust. Sprinkle with reserved crumbs. Chill. Cuts into 12 wedges.


1 wedge: 188 Calories; 6 g Total Fat