Saturday, April 22, 2006

Lemon cheesecake squares

I made this for a friend's baby shower as it originally appeared in one of my favorite cookbooks, Crazy Plates. I made it a second time and modified the recipe to suit my tastes. Here is my version of "Jolly Good Squares"

Jen's Fluffy Lemon Cheesecake Squares

In a small bowl, mix together:
1 3 oz box lemon jello
1 cup boiling water
Refrigerate until thickened, about 45 minutes.

Meanwhile make the crust:
Melt 1/4 cup light butter and blend with 1-1/2 cups low-fat graham wafer crumbs and one tablespoon brown sugar.
Press into the bottom of a 9 x 13" pan that has been sprayed with no-stick spray.
Refrigerate while you make the filling.

Blend 1 block of light cream cheese that has been softened with 1/2 cup sugar, the juice of one lemon, zest from half the lemon, and 1 tablespoon vanilla extract until well combined.
Add in the thickened jello and mix well. Fold in 4 cups of light whipped topping that has been thawed. If you are not counting calories, fold in 4 cups of stiffly whipped cream instead. (you may have to add a bit more sugar and vanilla if you are using whipped cream.)
Pour into prepared crust and garnish with the zest from the other half of the lemon.
Refrigerate until set, at least 4 hours.

If sliced into 24 squares, each serving is 3 weight watchers points

Prepare dessert in a springform pan and freeze.
Serve dessert drizzled with strained, pureed berries sweetened to taste.
Use filling as a dip for fresh fruit.

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