Low-Fat Lemon Souffle Cheesecake – a delicious recipe with HONEY, boiling water, Gelatin, 'S, PHILADELPHIA Fat Free, thawed COOL. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
half of the crumbs onto side of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
2
boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of blender container. Pour into large bowl. Gently stir in whipped topping.
3
into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
4
Calories: 100
5
Total fat: 2 g
6
Saturated fat: 5 g
7
Cholesterol: 10 mg
8
Sodium: 300 mg
9
Carbohydrate: 11 g
10
Dietary Fiber: 0 g
11
Sugars: 5 g
12
Protein: 9 g
13
Vitamin A: 10% DV
14
Vitamin C: 0% DV
15
Calcium: 10% DV
16
Iron: 0% DV
822
kcal
Calories
58
g
Fat
72
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 HONEY MAID Honey Grahams, crushed (about 3 Tbsp.), divided, 2/3 cup boiling water, 1 pkg. (4-serving size) JELL-O Lemon Flavor Sugar Free Gelatin, 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, and more.
Yes, Low-Fat Lemon Souffle 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.
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