Re: ginny

[Guest guest]

Ginny,

Here are two crustless pie recipes:

Crustless Key Lime Pie

1 small box sugar-free lime Jell-O

3/4 cup hot water

1 (12 oz) carton fat free Cool Whip

2 teaspoons or 8 packets Splenda

2 tablespoons lime juice

1 (8 oz) package fat free or low fat cream cheese

Dissolve gelatin in hot water and let cool.

Mix cream cheese with cooled gelatin.

Add Splenda and lime juice. Blend well.

Fold Cool Whip into the mixture. Pour mixture into pie plate.

Refrigerate 2-3 hours or overnight.

Can substitute lemon Jell-O and fresh lemon juice.

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Crustless Zesty Lemon Pie

1 container (32 oz.) plain nonfat yogurt

2 pkg. (4-serving size each) JELL-O Brand Lemon Flavor Sugar Free

Low Calorie Gelatin

1 tsp. finely grated lemon peel

1/2 tsp. ground ginger

MIX yogurt and dry gelatin in medium microwaveable bowl. Microwave

on HIGH 2-1/2 min. or until gelatin is completely dissolved,

stirring after 1-1/2 min. Stir in lemon peel and ginger.

POUR into 9-inch pie plate sprayed with cooking spray.

REFRIGERATE 3 hours or until set. Store leftover pie in refrigerator.

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Lemonade Cheesecake

8 servings 4 points a serving

1 (8 oz) Fat Free Philadelphia Cream Cheese, softened

1 tsp. Crystal lite Lemonade soft drink mix (powder)

2 TBSP cold fat free milk

1 tub (8 oz) fat free cool whip

Beat cream cheese and drink mix with electric mixer on medium until

blended and smooth. Gradually add milk while beating. Gently stir in

cool whip and spoon into crust.

If you leave out the crust and just make it as pudding, the point

value drops to 12 for the whole thing.

Cheerios Crust

Crush two cups of Cheerios in the blender until it's very fine, then

drizzle in 1 TBSP canola oil while processing.

Press into bottom of 8 X 8 pan and bake for about 10 minutes.

Cool for a little while before adding filling.

ann

> Is there a recipe for the cheesecake ? I'd think I died and went

to heaven LOL !

>

> Thanks,

> Ginny