Description
A very tasty no-bake cheese cake that is made without sugar.
Ingredients
1 8 oz block fat-free cream cheese, softened
1/2 cup sugar substitute
1 1 pound box graham crackers, crushed, 1 cup reserved for topping
1/2-1/3 cup margarine, melted
1 12 oz. can low-fat evaporated milk, frozen till slushy
1/3 cup concentrated lemon juice
2 boxes (4 servings) sugar-free lemon gelatin
1 cup boiling water
Directions
Combine lemon gelatin and water and stir until dissolved. Cool completely. (hint: to speed things along, cool gelatin mixture in freezer until cool). Pour evaporated milk into ice cube tray and freeze until slushy. Meanwhile, cream together cream cheese and sugar substitute. Blend in lemon juice. In medium bowl, combine graham cracker crumbs and margarine. Remember to reserve 1 cup of crumbs before combining with margarine. Use this as a garnish for the cheese cake or top ice cream with it. Press graham cracker mixture into 13X9X2 inch pan. Refrigerate until firm. Place slushy evaporated milk into large mixing bowl. With an electric mixer, whip mixture until it doubles in size. Blend cool lemon gelatin and cream cheese mixture together. Thoroughly blend this mixture into evaporated milk. Make sure all is well incorporated. Pour into chilled crust. Refrigerate for about 2-3 hours. Before serving, sprinkle with reserved graham cracker crumbs. Serve and enjoy. Prep time: approx. 30-45 minutes. Chill time: 2-3 hours. Serves about 16.
Servings: 16 |
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