Lemon
Neufchâtel Pie
A
lemon cheesecake pie has all the flavor of a regular cheese cake with fewer
calories. Using American Neufchâtel, pronounced "Noo-shuh-tell," in
place of regular cream cheese, saves 14 calories and 2 grams of fat per
tablespoon. Two cups of low-fat whipped topping may be substituted for the
cream.
Graham Cracker Crust
1 ⅓ cups graham cracker crumbs
⅓ cup butter,
melted
1 tablespoon dark
brown sugar
Lemon Cheesecake Filling
1 (3-ounce) package lemon Jell-O®
½ cup boiling water
1 cup whipping cream
1 (8-ounce) package
Neufchâtel cheese
1 can blueberry pie filling
1. Preheat the oven to 350°.
2. Crust:
In a medium bowl, mix the graham cracker crumbs,
butter and
brown sugar. Press firmly into a 9-inch pie plate.
3. Bake in a preheated oven for 6
minutes or until lightly
browned. Cool
completely.
3. Filling:
In a medium glass bowl, stir gelatin and boiling water
until gelatin is
dissolved. You can heat the gelatin mixture in
the microwave
for 1 minute if needed.
4. In a medium bowl, use a mixer to
whip cream until thick, set
aside. In a
large bowl, beat cheese until creamy; gradually
beat in warm
gelatin. Fold in whipped cream, then pour into
crust.
Refrigerate until set, then serve with blueberries.
Variation:
Serve this pie decorated with shaved white
chocolate,
candied violets and fresh mint leaves. It also looks
pretty with
a ring of freshly grated lemon zest in the middle of
the pie.
Makes 8 slices