Lemon Pie


Lemon Pie

So simple, yet divine, a cross between a cheesecake and pie. Serve with fresh berries. This recipe is from Holly Clegg's trim&TERRIFIC™ Too Hot in the Kitchen: Secrets to Sizzle at Any Age cookbook.

Ingredients

  • 1 (8-ounce) package reduced-fat cream cheese
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 tablespoon grated lemon rind
  • 1 (9-inch) prepared graham cracker crust

Preparation

  1. In mixing bowl, mix together cream cheese, sweetened condensed milk, and lemon juice until smooth and creamy. Stir in lemon rind.
  2. Transfer to graham cracker crust. Refrigerate until firm, 4 hours.

Makes 8-10 servings

Nutritional Analysis (per serving)

  • 261 Calories (34% calories from fat)
  • 10 grams fat
  • 4 grams saturated fat
  • 19 milligrams cholesterol
  • 213 milligrams sodium
  • 37 grams carbohydrate
  • 0 grams dietary fiber
  • 29 grams sugars
  • 6 grams protein
  • Dietary Exchanges: 2 1/2 other carbohydrate, 1 very lean meat, 1 1/2 fat

Enjoy more recipes from Holly Clegg's trim&TERRIFIC™ Too Hot in the Kitchen: Secrets to Sizzle at Any Age cookbook. For more of Holly's easy healthy recipes, visit her Blog and YouTube channel.