Prep 5 mins
Cook 0 mins
A variation of this recipe was in the Woman's World Magazine. Since I am trying to monitor carbs and yet still enjoy dessert, this really fills the bill.
- 1 (3 ounce) package sugar-free lemon gelatin
- 2 tablespoons lemon juice
- 2 (8 ounce) packages low-fat cream cheese
- 1 cup boiling water
- Stir the boiling water into the box of jello, mixing for about 2 minute.
- Add the cream cheese and lemon juice.
- Mix until all lumps have disappeared.
- Pour into an 8" square pan and chill until set.
- Cut into 8 squares.
This is a gift for those of us who watch our carbs. I made a crunchy base using 3/4 cup of pecan flour and 3/4 cup almond flour, together with 2oz melted butter. Press the mixture into a pie dish and bake for 15 mins at 350. I followed the recipe for the filling as written, but added 1 teaspoon of lemon essence and 8oz of ricotta cheese. WOW this was delicious and so easy to make. Tastes just like regular cheesecake. My husband cant get enough of it. This will be a staple at our house from now on. Thanks a bunch for posting.
These are SOOOOO delicious! So far I've tried lemon and raspberry, but lemon is still my fav. Make sure you use a small box of jello or they turn out like rubber!
God bless you for posting this! I was scared to go to the grocery store for fear of tackling someone at the bakery counter so I desperately searched for a low carb dessert when I came across your recipe. Oh my goodness this was so YUMMY! I topped it with a little whipped cream too. My husband came home and ate all of it ("I left you a bite!") so I'm headed to the grocery store to buy some more flavors and experiment a bit. Thank you, thank you, thank you!