Lemon Cheesecake Pie
Source of Recipe
Shared by Melissa
Recipe Introduction
Serving Size : 8
Per Serving (excluding unknown items): 155 Calories; 16g Fat (82.3%
calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber;
47mg Cholesterol; 173mg Sodium. Exchanges: 1/2 Lean Meat; 3 Fat.
NOTES: Ideas: Make filling and mix with chopped nuts, then put into
pudding bowls. Try other Jell-O flavors. Changes Melissa made: She
increased the almonds and reduced the butter as the original amounts
turned out too liquidly. 3/4 cup of almonds can be run through a
grinder or blender until very fine. Any form of almond meal/flour
can be used.
List of Ingredients
3/4 cup almond flour
1/2 stick butter
8 ounces cream cheese
1 package Jell-O sugar free gelatin -- lemon flavor
1 cup hot waterRecipe
Melt butter in pie pan. Mix with almond flour. Put under broiler
until toasted. Distribute evenly and place pie pan in freezer to set
for 1/2 hour. In blender, mix hot water with diet Jell-O. Add cream
cheese and mix well. Pour in pie pan and refrigerate until set.
Serve with whipped cream on top.
Source: post on "low-carb-recipe-exchange"
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