WOOLWORTH ICE BOX CHEESECAKE
INGREDIENTS

Spread filling over and top with more crushed Graham crackers. Chill

1(3 ounce) package lemon Jell-O gelatin

1cup boiling water

8ounces cream cheese

1cup granulated sugar

4tablespoons  lemon juice(less if you don’t want to much lemon)

1(14 ounce) can carnation evaporated milk, well chilled

1graham cracker pie crust

DIRECTIONS

Dissolve Jell-O in boiling water. Cool until slightly thickened.

Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.

In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.

Line bottom of 9 x 13-pan with crushed Graham crackers, if not using pre-made crust.

Ingredients:

  • 1 (0.3 ounce) package of sugar-free lemon Jell-O gelatin (0 points)
  • 1 cup boiling water (0 points)
  • 8 ounces of reduced-fat cream cheese (Neufchâtel cheese) (8 points)
  • 1/2 cup zero-calorie sweetener (such as Stevia, to replace sugar) (0 points)
  • 3 tablespoons lemon juice (adjust to taste) (0 points)
  • 1 (12 ounce) can of fat-free evaporated milk, well chilled (7 points)
  • 1 reduced-fat graham cracker pie crust (look for one with 12 points for the whole crust)

Directions:

  1. Dissolve the Jell-O: In a medium bowl, dissolve the sugar-free lemon Jell-O in 1 cup of boiling water. Let it cool slightly, but don’t let it completely set.
  2. Prepare the cream cheese mixture: In a large bowl, beat the reduced-fat cream cheese, sweetener, and lemon juice until smooth and creamy. Gradually add the thickened Jell-O to the cream cheese mixture and beat until well combined.
  3. Whip the evaporated milk: In a separate bowl, using an electric mixer, beat the chilled fat-free evaporated milk until fluffy and light.
  4. Combine mixtures: Add the whipped evaporated milk to the cream cheese and Jell-O mixture. Beat until well combined and smooth.
  5. Prepare the crust: If using a store-bought reduced-fat graham cracker crust, skip this step. If making a crust from scratch, crush graham crackers and line the bottom of a 9×13-inch pan.
  6. Assemble: Spread the lemon cream cheese filling evenly over the graham cracker crust. Top with more crushed graham crackers if desired.
  7. Chill: Place the pie in the refrigerator and chill for at least 4 hours, or until set.

Nutritional Information (per serving, assuming 12 servings):

  • Calories: 110
  • Total Fat: 5g
  • Saturated Fat: 2g
  • Carbohydrates: 12g
  • Protein: 3g
  • Weight Watchers Points: 3 points per serving

Tips:

  • Sweetener: You can adjust the sweetness level by adding more or less zero-calorie sweetener depending on your taste.
  • Crust alternatives: You can reduce points by using a lower-calorie graham cracker crust or making a crustless version by skipping the crust entirely.
  • Topping: Consider topping the pie with a small dollop of fat-free whipped topping for an extra treat, which will only add minimal points.

Benefits:

  • Low in points: At only 3 points per serving, this recipe fits well within a Weight Watchers plan and is a satisfying dessert option.
  • Light and refreshing: The lemon flavor combined with the lightness of the whipped evaporated milk makes this a refreshing dessert that’s perfect for any occasion.
  • High in protein: Using reduced-fat cream cheese and evaporated milk adds protein, making this dessert a bit more filling than traditional lemon pies.

Conclusion:

This Weight Watchers-friendly Lemon Cream Cheese Pie is a lighter version of a classic dessert. By making a few easy substitutions, you can enjoy this creamy, tangy treat without overloading on points. It’s perfect for parties or a refreshing dessert after dinner!