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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
No-Bake Lemon Cheesecake
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Ingredients:
- 1/4 cup boiling water
- 1 small box (3 oz) lemon sugarfree gelatin
- 16 oz (2 8-oz packages) Philly Cream Cheese
- 1/2 cup granular Splenda
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Additional 1 cup heavy cream
- Additional 1/4 cup Splenda
In small bowl, mix lemon sugarfree gelatin with boiling water until
fully disolved. Set aside. In a separate large bowl, blend cream cheese
with next three ingredients. Beat until very smooth. Add gelatin
mixture and beat again to thoroughly mix and smooth. Pour into
Pyrex or Corning PAM sprayed pie plate. Refrigerate 2-3 hours.
Whip additional 1 cup of heavy cream with sweetener and billow over
the top of your cheesecake. If you like, sprinkle a bit of chopped
walnuts or slivered almonds.
Total carbs in cheesecake: 25 Serves 10 - Carbs per serving: 2.5
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