Lemon Cheese Pie

Name: Lemon Cheese Pie
Ingredients: 16 graham crackers; 2 Tbsp. and 2 tsp. reduced calorie oleo; 12 c. evaporated skim milk; 1 (eight 1/2 c. serving size) envelope low calorie lemon gelatin; 1 c. boiling water; 2 c. part-skim Ricotta cheese

6 ingredients

9 steps

Ingredients

16 graham crackers
2 Tbsp. and 2 tsp. reduced calorie oleo
12 c. evaporated skim milk
1 (eight 1/2 c. serving size) envelope low calorie lemon gelatin
1 c. boiling water
2 c. part-skim Ricotta cheese

Directions

1

Combine crumbs and oleo.
2

Spray 9-inch pie plate with Pam and press crumb mixture over back and sides of plate.
3

Bake at 350° for 10 minutes or until crisp.
4

Cool.
5

Pour milk in medium size bowl, cover and freeze until partially frozen (15 to 20 minutes). Meanwhile in a small mixing bowl dissolve gelatin in boiling water. Set aside.
6

With electric mixer beat milk until thick and foamy. Gradually beat in dissolved gelatin.
7

Add 1/2 cup Ricotta cheese to gelatin mix and beat.
8

Add remaining cheese, beating until smooth. Pour mix into cooled crust.
9

Cover and refrigerate until set (3 hours).