Cost per serving $1.07 view details
- 10-11 Graham crackers or (6oz 170g) Digestive biscuits
- 1/3 cup (3oz 85g) cholesterol free, low-fat spread (one that is suitable for cooking)
- 1 1/2 cups (12 oz 340g) fat free cream cheese
- 1 cup (8 oz 226g) low fat natural yoghurt
- rind and juice of 1 lemon
- 1/3 cup (3 oz 85g) sugar
- 1 x 3 1/2oz packet of lemon Jello made with 1 cup of boiling water only (half the amount suggested) or in the UK 3/4 packet lemon jelly made with 4 1/2 tablespoons boiling water.
- To make the base, melt the spread in a saucepan.
- Crush the Digestive biscuits or Graham crackers in a ziplock bag with a rolling pin or whizz in a food processor.
- Mix into the melted spread and pour the mix into a 9 inch springform pan, pushing down with the back of a spoon to make a firm base (don't go up the sides).
- Leave to chill in the fridge whilst making the topping.
- To make the topping, mix all the ingredients together in a food processor, except the Jello.
- Mix up the Jello with 1 cup boiling water (UK make up the jelly as above), allow to cool slightly and add to the mixture.
- Pour the lemon/cheese mixture onto the base and chill for at least two hours.
- Release the springform and slide onto a plate.
- Variations - I have tried making this with strawberries and raspberries too - you can substitute the lemon Jello for strawberry or raspberry and add 4 medium sized strawberries or a small handful of raspberries to the mix instead of the lemon rind and juice. You can also add sliced strawberries or raspberries to the top once the cheesecake has set. Reduce the amount of sugar slightly. The cheesecake will be fairly pink, but should definately appeal to kids!
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|Amount Per Serving||%DV|
|Serving Size 132g|
|Recipe makes 8 servings|
|Calories from Fat 92||30%|
|Total Fat 10.29g||13%|
|Saturated Fat 2.62g||10%|
|Trans Fat 0.0g|
|Total Carbs 42.58g||11%|
|Dietary Fiber 1.3g||4%|