Lemon Cheese Pie
Lemon Cheese Pie is a refreshing and light dessert that combines the tangy flavor of lemon with the creamy richness of Ricotta cheese. Perfect for warm weather gatherings, this pie offers a delightful balance of sweetness and tartness, making it a great choice for those seeking a guilt-free indulgence.
Ingredients
Instructions
- Combine graham cracker crumbs and reduced calorie oleo.
- Spray a 9-inch pie plate with cooking spray and press crumb mixture over the back and sides of the plate.
- Bake at 350° for 10 minutes or until crisp.
- Cool the crust.
- Pour evaporated skim milk into a medium-sized bowl, cover, and freeze until partially frozen (15 to 20 minutes).
- Meanwhile, in a small mixing bowl, dissolve lemon gelatin in boiling water. Set aside.
- With an electric mixer, beat the partially frozen milk until thick and foamy. Gradually beat in the dissolved gelatin.
- Add 1/2 cup of Ricotta cheese to the gelatin mixture and beat.
- Add the remaining Ricotta cheese, beating until smooth. Pour the mixture into the cooled crust.
- Cover and refrigerate until set (about 3 hours).
Nutrition & Diet Analysis (per serving)
284
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).