Light Frozen Lemon Cheesecake
Ingredients:
Two cups of lemon wafer cookies, crushed
One fourth cup of light butter, melted
One eight ounce package of low fat cream cheese, softened
One fourth cup of powdered sugar, sifted
One can low fat sweetened condensed milk
One carton fat free whip topping
Zest of 1 lemon
Juice of 1 lemon
Directions:
Mix cookie crumbs and butter and press into the bottom and one forth inch up
the sides of a nine inch spring form pan. Blend cream cheese and powdered
sugar in electric mixer. Add sweetened condensed milk, lemon juice and lemon
zest. Beat with electric mixer until smooth. Fold in whipped topping. Pour
into spring form pan and freeze for several hours until firm.
Number of Servings: 8-10
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