Post by April B. on Apr 13, 2004 11:39:13 GMT -6
Light Lime Cheesecake
Light Lime Cheesecake Filling:
2 1/2 c. Minute Maid Limonada
1 1/2 packets unflavored gelatin
1 c. sugar 2 (8 oz) pkgs reduced-fat cream cheese
(Neufchâtel), softened
Grated peel of 1 lime (zest)
2 c. frozen light whipped topping, thawed
1 c. mixed berries for garnish (optional)
Crust:
1 3/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. melted butter
4 t. water
Place juice in saucepan over medium-high
heat, reduce to 1 cup, about 25 min. Preheat oven
to 350°F. Make crust by combining graham cracker
crumbs, sugar, butter and water in a bowl,
stirring until mixture begins to stick together.
Press crust mixture into bottom and about 1" up
sides of 8" springform pan.
Bake 10 min. Cool completely before filling.
Combine gelatin and sugar in bowl. Add boiling
juice reduction to gelatin mixture and stir until
gelatin and sugar are dissolved. Cool, but do not
allow gelatin to set up. Beat cream cheese and
lime zest with electric mixer until smooth.
Reduce speed; slowly beat in gelatin mixture
until thoroughly combined. Fold in light whipped
topping by hand using rubber spatula. Spoon
filling into prepared crust and distribute
evenly.
;)Chill 8 hrs or overnight. Garnish with
fresh berries, if desired and serve. 12 servings
or one 8" cake.
Light Lime Cheesecake Filling:
2 1/2 c. Minute Maid Limonada
1 1/2 packets unflavored gelatin
1 c. sugar 2 (8 oz) pkgs reduced-fat cream cheese
(Neufchâtel), softened
Grated peel of 1 lime (zest)
2 c. frozen light whipped topping, thawed
1 c. mixed berries for garnish (optional)
Crust:
1 3/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. melted butter
4 t. water
Place juice in saucepan over medium-high
heat, reduce to 1 cup, about 25 min. Preheat oven
to 350°F. Make crust by combining graham cracker
crumbs, sugar, butter and water in a bowl,
stirring until mixture begins to stick together.
Press crust mixture into bottom and about 1" up
sides of 8" springform pan.
Bake 10 min. Cool completely before filling.
Combine gelatin and sugar in bowl. Add boiling
juice reduction to gelatin mixture and stir until
gelatin and sugar are dissolved. Cool, but do not
allow gelatin to set up. Beat cream cheese and
lime zest with electric mixer until smooth.
Reduce speed; slowly beat in gelatin mixture
until thoroughly combined. Fold in light whipped
topping by hand using rubber spatula. Spoon
filling into prepared crust and distribute
evenly.
;)Chill 8 hrs or overnight. Garnish with
fresh berries, if desired and serve. 12 servings
or one 8" cake.
