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Light Lemon Cheesecake

Serves: 10
Total Calories: 273

Ingredients

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter melted
1 (3-ounce) package lemon jello
1 cup boiling water
1 cup sugar
1 (8-ounce) package cream cheese
1 tall can evaporated milk
2 teaspoons lemon juice
1 package raspberry Danish Dessert
1 package frozen raspberries

Directions:

Mix together graham cracker crumbs, sugar, and butter press into large baking dish set aside. Dissolve gelatin in boiling water cool add cream cheese and sugar. Meanwhile put evaporated milk into freezer until ice crystals form then whip until stiff mix with gelatin and cheese mixtures. Add lemon juice pour into graham cracker crust and chill. Mix raspberry Danish Dessert according to directions. Add frozen raspberries, pour on top of cheesecake chill.

Nutritional Facts:

Serves: 10
Total Calories: 273
Calories from Fat: 112

This Light Lemon Cheesecake recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.


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