Thursday, January 13, 2011

1st Food Challenge of the Year: Light Lemonade Cheesecake

Happy New Year Everyone! Yes, we are off to a slow start but, we have a great schedule ahead of us. This month (and year) marks a new start for everyone who wants to renew and refresh. With that comes our 1st challenge of the year:

This month make something you love on the Lighter side!

I for one, love cheesecake and there is nothing I like better than whipping something like this up with little to no effort. This recipe was given to me by a friend years ago and it wasn't until recently that I found it was actually a recipe from Kraft foods. I've made this for a few of you out there already (tell us what you think!). Not only is it easy, it's lightly sweetened creaminess just makes you want to eat the whole thing (Not that you should ;).

Light Lemonade Cheesecake
by Kraft Foods

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp.  CRYSTAL LIGHT Lemonade Flavor Drink Mix
1/4 cup cold fat-free milk
1 tub  (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
Fruit for Garnishing

A few alterations that I like to do:
  • Use Crystal Light Pure Fitness because it has no other artificial sweeteners.(made with Stevia)
  • I use 1% milk (Just a little fat never hurt anybody)
  • Sometimes, I will use real whipped cream or buy the Light Real whipped cream in a can
  • Of course, you can always make your own Graham cracker crust but ready made is a lot faster

BEAT cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing until well blended.
STIR in Cool Whip; spoon into crust.
REFRIGERATE 4 hours or until firm.

Fruits I recommend:
Mandarin Oranges, Kiwi, Bananas, Strawberries, Raspberries, Peaches, Mango, and coconut.
Fresh Mint is also a favorite garnish thanks to Salinda!

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