Light Frozen Lemon Cheesecake
From fluffy24 15 years ago
- - to make
- Serves 810
This lemony cheesecake helps you "lighten" up by using low fat versions of standard ingredients. It is so creamy , you won't even miss the fat!
Ingredients
- Two cups of lemon wafer cookies, crushed shopping list
- One fourth cup of light butter, melted shopping list
- One eight ounce package of low fat cream cheese, softened shopping list
- One fourth cup of powdered sugar, sifted shopping list
- One can low fat sweetened condensed milk shopping list
- One carton fat free whip topping shopping list
- Zest of 1 lemon shopping list
- juice of 1 lemon shopping list
How to make it
- 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.
People Who Like This Dish 4
- bluewaterandsand GAFFNEY, SC
- chefmeow Garland, TX
- petunia97 Gonzales, LA
- clbacon Birmingham, AL
- magali777 Mexico, MX
- fluffy24 Cranston, RI
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The Rating
Reviewed by 3 people-
Yummy, yummy, yummy. This sounds fantastic. Great post. You have my 5.
chefmeow
in Garland loved it
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sounds good!
magali777
in Mexico loved it
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Sounds wonderful!
bluewaterandsand
in GAFFNEY loved it
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