Light Frozen Lemon Cheesecake

This lemony cheesecake helps you "lighten" up by using low fat versions of standard ingredients. It's so creamy, you won't even miss the fat!

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Ingredients:

• Two cups of lemon wafer cookies, crushed
• One fourth cup of light butter, melted
• One eight ounce package of low fat cream cheese, softened
• One fourth cup of powdered sugar, sifted
• One can low fat sweetened condensed milk
• One carton fat free whip topping
• Zest of 1 lemon
• Juice of 1 lemon

Method

Mix cookie crumbs and butter and press into the bottom and one forth inch up the sides of a nine inch spring form pan. Blend cream cheese and powdered sugar in electric mixer. Add sweetened condensed milk, lemon juice and lemon zest. Beat with electric mixer until smooth. Fold in whipped topping. Pour into spring form pan and freeze for several hours until firm.

Notes: Shaved white chocolate curls or fresh raspberries make a great garnish. Light butter is a mixture of butter and canola oil. Lemon zest is the grated rind of the lemon--make sure you only use the colored part of the skin.

Number of servings: 8-10

Submitted By: cate129
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