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Lemon Cheese Cake - from Debra Long
1-8 ounce package of Philly Cream Cheese
3/4 cup heavy whipping cream
1 tsp. vanilla extract
Juice of 1/2 of a lemon (the juice bottles just don't work here so get the real thing)
1/2 package of sugar-free lemon Jello (you can just sweetened it with nutrasweet instead but it will be less lemony)
Blend the whipping cream, Jello, juice, and vanilla extract until fluffy, add the cream cheese and break into chunks, beat until smooth. Refrigerate for about one hour and enjoy. Makes about 3 good size servings or 6 small servings.
I've also tried this using lime juice and sugar-free lime Jello instead.
It's just yummy.