Mini Lemon Torte Recipe – a delicious recipe with lemon Jello, boiling water, milk, cream cheese, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix Jello and boiling water till completely dissolved; cold.
2
Cream together sugar, cream cheese and vanilla till smooth.
3
Add in cooled Jello and blend thoroughly.
4
Whip chilled evaporated lowfat milk till thick.
5
Combine whipped lowfat milk with Jello-cheese mix; blend well.
6
Line cupcake pans with 24 paper liners.
7
Put 1 wafer in the bottom of each cupcake liner.
8
Fill each liner with lemon-cheese-lowfat milk mix.
9
Chill till hard (2-3 hrs).
10
These can be made ahead and kept in the freezer.
11
Remove 30 min before serving.
12
Decorate with whipped cream and chocolate sprinkles, if you like.
13
Note: Cut calories and fat by using evaporated non-fat lowfat milk, light cream cheese and sugar free Jello.
2573
kcal
Calories
70
g
Fat
130
g
Carbs
4
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 8 ingredients. The key ingredients include: 1 (3 ounce.) pkg. lemon Jello, 1 c. boiling water, 1 c. evaporated lowfat milk, chilled, 1 (8 ounce.) pkg. cream cheese, and more.
Yes, Mini Lemon Torte Recipe 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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