Lemon cheesecake
This no-cook, refreshing lemony dessert is low in calories.
Nutrition Facts
Serving Size: 1/8 of cake
Calories: 79
Serving size
1/8 of cake
Calories
79
Monounsaturated fat
Trace
Saturated fat
0.5 g
Total fat
1 g
Sodium
252 mg
Cholesterol
3 mg
Dietary fiber
Trace
Protein
9 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 8)
- 2 tablespoons cold water
- 1 envelope unflavored gelatin
- 2 tablespoons lemon juice
- 1/2 cup skim milk, heated almost to boiling
- Egg substitute equivalent to 1 egg, or 2 egg whites
- 1/4 cup sugar
- 1 teaspoon vanilla
- 2 cups low-fat cottage cheese
- Lemon zest
Directions
Combine water, gelatin and lemon juice in blender container. Process on low speed 1 to 2 minutes to soften gelatin.
Add hot milk, processing until gelatin is dissolved. Add egg substitute, sugar, vanilla and cottage cheese to blender container. Process on high speed until smooth.
Pour into 9-inch pie plate or round flat dish. Refrigerate 2 to 3 hours. If you wish, top with grated lemon zest just before serving.
