Light Lemon Cheesecake
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For lemon lovers who want a few less calories in their dessert.
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CRUST
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Hard margarine (or butter)
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3 tbsp.
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50 mL
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Vanilla wafer crumbs
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1 1/2 cup
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375 mL
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Lemon juice
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1 tbsp.
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15 mL
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Lemon zest
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1 tsp.
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5 mL
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FILLING
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Boiling water
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2 cups
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500 mL
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Packages of lemon-flavored gelatin (jelly powder), 3 oz. (85 g) each
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2
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2
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Cold water
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1 cup
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250 mL
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Block of non-fat cream cheese
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8 ounce
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250 gr.
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Light sour cream
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1 cup
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250 mL
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Granulated sugar
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1/3 cup
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75 mL
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Lemon zest
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2 tsp.
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10 mL
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Lemon juice
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1 tbsp.
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15 mL
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Vanilla
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1 tsp.
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5 mL
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Crust: Melt margarine in medium saucepan. Stir in wafer crumbs, lemon juice and lemon zest until well mixed. Reserve 2 tbsp. (30 mL) crumbs. Press remaining crumbs into ungreased 9 inch (22 cm) springform pan.
Filling: Stir boiling water and gelatin in medium bowl until dissolved. Add cold water. Chill, stirring and scraping down sides often, until thick and syrupy.
Beat remaining 6 ingredients together in separate medium bowl until smooth. Stir into gelatin mixture. Pour over crust. Sprinkle with reserved crumbs. Chill. Cuts into 12 wedges.
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1 wedge: 188 Calories; 6 g Total Fat;
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Reprinted with permission from The Cheese Book ©
Company's Coming Publishing Limited.
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