Guest guest Posted November 25, 2006 Report Posted November 25, 2006 NoBake Lemon Cheesecake Ingredients: 1/4 cup boiling water 1 small box (3 oz) lemon sugarfree gelatin (Use Cottee's Brand for Splenda sweetened version.) 16 oz (2 8-oz packages) Philly Cream Cheese 1/2 cup granular Splenda 1/2 cup sour cream 1/4 cup heavy cream Additional 1 cup heavy cream Additional 1/4 cup Splenda or liquid sweetener In small bowl, mix lemon sugarfree gelatin with boiling water until fully dissolved. Set aside. In a separate large bowl, blend cream cheese with next three ingredients. Beat until very smooth. Add gelatin mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning PAM sprayed pie plate. Refrigerate 2-3 hours. Whip additional 1 cup of heavy cream with sweetener and billow over the top of your cheesecake. If you like, sprinkle a bit of chopped walnuts or slivered almonds. Total carbs in cheesecake: 25 Serves 10 - Carbs per serving: 2.5 friends are quiet angels who lift us to our feet, when our wings have forgotten how to fly Quote
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