yummm..what times dinner u guys!:)
Angel | Homepage | 10.01.07 - 9:23 am | #

Debbie,

That Lemon Cheesecake sounds really good... I will try this soon. Thanks...
Butch | Homepage | 10.01.07 - 8:22 am | #

This recipe is called Debbie's Lite Lemon Cheesecake

2 or 3 days before you plan to make the cheesecake, put a can of Evaporated Milk in the refrigerator.

On the day you make the cheesecake:
Bring 1 Cup of water to boil. Stir in one packet sugar-free Lemon Jello. Sit pan in refrigerator to cool. Do NOT add any more water.

Prepare the graham cracker crust next.

1-1/4 cup graham crackers
3 pats butter, melted
1/4 Cup Splenda
Pat into pie pans (one huge one or two small), bake 350 degrees, 8-10 minutes or until brown, cool

In large bowl, whip one 8 ounce pack of cream cheese, regular or low fat, doesn't matter, with juice of 3 regular size lemons, and 1-1/2 Cups of Splenda.

In another bowl whip Evaporated Milk on high speed like you would whip heavy cream. Whip until it forms peaks.

Blend cream cheese mixture into Evaporated Milk mixture, ... then blend in cooled (NOT jelled) Jello. When thoroughly folded/blended, put in prepared pie shells, place in fridge for a couple hours, enjoy.

That's how I do it for company. For hubby and I we sometimes like to leave the crust/carbohydrate off. so I just put the mixture into an 8 X 10 Pyrex pan or in individual serving bowls, cover, place in fridge, and take out as you want. Eat as a mouse or pudding, maybe shred some lemon peel on top for garnish. Yum Yum. Very few calories.

Debbie
Right Truth
http://www.righttruth.typepad.com
Debbie | Homepage | 09.30.07 - 11:16 pm | #

That sounds yummy. I love food like that. We just got back from Applebees and I love that restaurant.

I've got an easy Lite Fluffy Cheesecake recipe that is SO easy anybody could do it. I'll be back with the recipe.
Debbie | Homepage | 09.30.07 - 11:09 pm | #