Lo-Cal Lemon Cheesecake Recipe

Name: Lo-Cal Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 envelopes unflavored gelatin; 3/4 c. sugar; 2 eggs, separated; 1 1/2 c. skim milk; 1 1/2 Tbsp. lemon juice; 1 1/2 tsp. lemon peel, grated; 3 c. low-fat creamed cottage cheese; 1/3 c. graham cracker crumbs; 1/4 tsp. ground cinnamon; 1/8 tsp. ground nutmeg

Servings: persons

2 envelopes unflavored gelatin
3/4 c. sugar
2 eggs, separated
1 1/2 c. skim milk
1 1/2 Tbsp. lemon juice
1 1/2 tsp. lemon peel, grated
3 c. low-fat creamed cottage cheese
1/3 c. graham cracker crumbs
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg

1
Combine gelatin and 1/2 cup sugar in medium saucepan.
2
Beat egg yolks with 1 cup milk and add to gelatin.
3
Stir over low heat until gelatin dissolves (about 5 minutes).
4
Add remaining 1/2 cup milk, lemon juice and peel.
5
Beat cottage cheese until smooth. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
6
Beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff.
7
Fold in cheese mixture.
8
Mix graham cracker crumbs, cinnamon and nutmeg.
9
Sprinkle on top of cheesecake.
10
Chill for at least 3 hours.

1036

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 envelopes unflavored gelatin, 3/4 c. sugar, 2 eggs, separated, 1 1/2 c. skim milk, and more.

Yes, Lo-Cal Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lo-Cal Lemon Cheesecake

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