Dessert

Low-Fat Lemon Souffle Cheesecake is for Dessert.

Low-Fat Lemon Souffle Cheesecake takes 15 minutes to prepare.

Low-Fat Lemon Souffle Cheesecake takes 255 minutes to cook.

Low-Fat Lemon Souffle Cheesecake makes 8 servings.

The ingredients for Low-Fat Lemon Souffle Cheesecake are:

3T. ground almonds
2/3 c boiling water
1 pkg. (4 serving size) lemon flavor sugar-
free jello
1 cup 2% Cottage Cheese
8 oz. Fat Free Cream Cheese
2 cups thawed Cool Whip Free

Here is how you make Low-Fat Lemon Souffle Cheesecake:

Sprinkle half of the almond crumbs onto side of 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of blender. Pour into large bowl. Gently stir in whipped topping.Pour into prepared pan, smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.Number of Servings: 8Recipe submitted by SparkPeople user LYNTORAL.

The nutritional information for Low-Fat Lemon Souffle Cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 105.5

• Total Fat: 2.1 g
• Cholesterol: 4.3 mg
• Sodium: 333.7 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 0.3 g
• Protein: 9.5 g

The dietary needs meet for Low-Fat Lemon Souffle Cheesecake is Low Fat