Lemon cheesecake
Nutrition Facts
Serving Size 1/8 of cake
Calories 79
| Amount Per Serving | ||
| 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:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This no-cook, refreshing lemony dessert is low in calories.
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.
Last Updated: September 23rd, 2021