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Low Fat Lemon Soufflé Cheesecake Print E-mail
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Wednesday, 15 March 2006
Looking for great taste in a low-fat dessert? Thanks to the Dietary Department of Henry Medical Center, you’ve found it.

Low Fat Lemon Soufflé Cheesecake

  • 1 graham cracker, crushed
  • 2/3 cup boiling water
  • 1 pkg (4-serving size) JELL-O brand Lemon Flavor Sugar Free Low Calorie Gelatin Dessert
  • 1 cup Breakstone’s or Knudsen 2% Free Cream Cheese
  • 2 cups thawed Cool Whip Free whipped topping

Sprinkle half of the crumbs onto side of 8- or 9- inch Spring form pan or 9-inch pie plate sprayed with no-stick cooking spray.

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, scraping down sides occasionally.

Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge.

Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
 
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