Lemon Cheesecake

Ophelia Autrey
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 package sugar-free lemon gelatin (4 servings)
  • 2 cup hot water
  • 2 Tbsp lemon peel, finely grated (optional)
  • 8 oz package fat-free cream cheese
  • 1 cup fat-free Cool Whip®

Dissolve lemon gelatin in hot water. Stir in 2 tablespoons lemon peel and allow to cool until mixture is a thick syrup. Whip cream cheese until light and fluffy. Gradually add lemon-gelatin mixture. Fold in Cool Whip. Transfer to pie crust. Refrigerate 2 to 3 hours or until firm.

Yield: 8 servings. Exchange (with above crust) 1 serving equals 1/2 meat and 1/2 bread.

  • 6 graham crackers, crumbled
  • 1/2 package prepared Butter Buds®

Blend together and press in bottom and sides of pie plate (use PAM® on fingers and utensils to prevent sticking). Bake at 375 degrees for 10 minutes or microwave, uncovered, on high for 2 minutes. Rotate dish 1/4 turn after 1 minutes. Allow crust to rest and cool before filling.

Yield: 8 servings. Exchanges: 1 serving equals 1/2 bread.


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