Lemon Cheese Pie
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A italian take on lemon cheese pie, written step by step so it's easy to follow that's worth the oven time.
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
Method
Combine crumbs and oleo.
Spray 9-inch pie plate with Pam and press crumb mixture over back and sides of plate.
Bake at 350° for 10 minutes or until crisp.
Cool.
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.
With electric mixer beat milk until thick and foamy. Gradually beat in dissolved gelatin.
Add 1/2 cup Ricotta cheese to gelatin mix and beat.
Add remaining cheese, beating until smooth. Pour mix into cooled crust.
Cover and refrigerate until set (3 hours).
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