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For lemon lovers who want a few less calories in their dessert.
CRUST
Hard margarine (or butter) 3 tbsp. / 50 mL
Vanilla wafer crumbs1 1/2 cups / 375 mL
Lemon juice1 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
Cold water 1 cup / 250 mL
Block of non-fat cream cheese 8 oz. / 250 g
Light sour cream 1 cup / 250 mL
Granulated sugar 1/3 cup / 75 mL
Lemon zest 2 tsp. / 10 mL
Lemon juice1 tbsp. / 15 mL
Vanilla 1 tsp. / 5 mL
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;
112 mg Sodium; 4 g Protein; 31 g Carbohydrate;.
trace Dietary Fiber
Reprinted with permission from The Cheese Book ©
Company's Coming Publishing Limited.
