Lime cheesecake

Lime cheesecake

Ingredients/Components

• graham cracker crumbs - 2 c
• envelope unflavored gelatin - 1 item
• lime juice - 1/4 c
• skim milk - 1/2 c
• packets Equal - 15 item
• diet margarine, melted - 1/2 c
• part skim Ricotta cheese - 1 c
• fresh lime rind, grated - 1 item
• Press crust over bottom and halfway up sides of a 9-inch spring-form pan sprayed with nonstick vegetable spray
• packets lo-cal whipped topping mix - 2 item

How to make lime cheesecake:

Blend crust ingredients thoroughly. Press crust over bottom and halfway up sides of a 9-inch spring-form pan sprayed with nonstick vegetable spray. Bake in preheated 350° oven for 8 to 10 minutes. Cool.Lime Filling:1 (8 oz.) pkg. lo-cal cream cheese1 c. part skim Ricotta cheese15 packets Equal1/2 c. skim milk1 fresh lime rind, grated1/4 c. lime juice1 envelope unflavored gelatin2 packets lo-cal whipped topping mix1 c. skim milk Blend together cream cheese and Ricotta cheese. Add Equal, 1/2 cup milk and grated lime rind. Blend until smooth. In small saucepan, sprinkle gelatin over lime juice; let soften 1 minute. Heat, stirring constantly, until gelatin dissolves, about 3 minutes. Add gelatin mixture to cheese mixture and blend until smooth. Prepare whipped topping according to package directions, substituting milk for water. Fold whipped topping into cheese mixture. Pour into crust and spread evenly. Chill 4 to 6 hours. Makes 1 (9-inch) cheesecake or 16 servings.

Recipe categories: Cheesecake, Desserts, Weeknight.