In small bowl, mix lemon sugarfree gelatin with boiling water until fully disolved. Set aside. In a separate large bowl, blend cream cheese with next three ingredients. Beat until very smooth. Add gelatin mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning PAM sprayed pie plate. Refrigerate 2-3 hours.
Whip additional 1 cup of heavy cream with sweetener and billow over the top of your cheesecake. If you like, sprinkle a bit of chopped walnuts or slivered almonds.
Mix graham cracker crumbs, butter and cinnamon in a bowl. Press firmly into bottom and up sides of 8-inch pie plate. Refrigerate until firm.
For the filling, beat cream cheese until smooth. Add condensed milk, lemon peel and juice, and vanilla. Beat until creamy. Pour into crust.
Refrigerate overnight. Garnish with additional grated lemon and lime peel.
inutes then eat.
Optional lemon topping.
Heat and mix
Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
ilk until well blended.
Cook over medium heat, stirring constantly
br>Bake for 7 minutes (no more than 7 minutes!) remove
Turn off oven.
Dissolve lemon gelatin in boiling water. Let
Line a 22 cm round spring-form pan with baking paper.
Crush the biscuits in a food processor until crumbed. Mix in the melted butter and spread over the base of your tin.
Whisk the two packs of cheese until light and fluffy. (We added a drizzle of the condensed milk to lighten the mix a little).
Add one can of milk, mix then add the second.
Mix in the lemon juice and zest and mix thoroughly.
Place filling on the base, refrigerate for 6 hours minimum and enjoy!
Let it cool. Add the lemon juice.
In a medium
Dissolve lemon jello in hot water; cool.
In large mixer bowl, beat Milnot; set aside.
In small mixer bowl, cream the cream cheese, sugar and vanilla.
Add jello mixture.
Add slowly the cream mixture into whipped Milnot.
Pour into pan and sprinkle top with 1/2 cup saved crumbs.
br>Make filling and bake cheesecake: Reduce oven temperature to 300
Combine corn flake crumbs, 2 tablespoons sugar and butter together and place in pie pan. Remove 2 to 4 tablespoons and reserve for topping.
Press until firm on bottom and sides of pan. Beat egg yolks until thick and lemon colored.
Combine with sweetened condensed milk. Add lemon juice and lemon peel. Stir until thickened.
Beat egg whites until stiff but not dry. Gradually beat in 3 tablespoons sugar.
Fold gently into lemon mixture.
Pour into pie pan.
Sprinkle with reserved crumbs. Freeze until firm.
Combine milk, lemon juice and food color; blend well.
In small bowl, beat egg whites and cream of tartar until stiff but not dry.
Gently fold into lemon mixture.
Pour into pie crust. Top with Cool Whip.
ddition as needed.
Add lemon juice, vanilla, and salt
CHEESECAKE:
Preheat oven to 275
iscuits.
Combine biscuit crumbs, lemon rind, juice and butter.
ream cheese, cream, sugar, and lemon juice in processor until smooth
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
hubarb is tender. Cool. Add lemon juice to taste.
Preheat
oss the fries with the lemon zest, juice, salt, and pepper