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Lemon Chiffon Cherry Cheesecake

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Submitted by shawna1976

YIELD

1 cake

PREP

15 min

COOK

?

READY

5 hrs

Ingredients

0

Crust *
¼ 59
0

Filling *
3 86.7
OUNCES ML/G GELATIN, UNFLAVORED
lemon flavoured
158
CUP ML WATER
boiling
1 ½ 355
CUPS ML COTTAGE CHEESE
low fat *
4 115.6
OUNCES ML/G CREAM CHEESE (NONFAT)
1 1
PACKAGE PACKAGE WHIPPED CREAM
light *
0

Topping *
20 578
OUNCES ML/G CHERRY PIE FILLING
canned

Directions

Crust: Sprinkle graham cracker crumbs on bottom and sides of a lightly sprayed 9-inch pie plate Filling: Dissolve gelatin in boiling water; pour into blender. Add cottage cheese and cream cheese; cover. Blend about three minutes, scraping sides as needed. Pour into large bowl. Fold whipped cream into cheese mixture. Chill until set, 5 to 6 hours. Topping: Top cheesecake with pie filling.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 265 2% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 232mg 10%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 4%
Sugars g
Protein 45g
Vitamin A 11% Vitamin C 8%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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