Comida Kraft
Recipe Box

Low-Fat Lemon Souffle Cheesecake

Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

8 servings

Don't be intimidated by the soufflé part! It describes the luscious texture of this lemony cheesecake—not the required skill level!

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What You Need

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Make It

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  • Sprinkle half the crumbs onto side of 8- or 9-inch springform pan or pie plate sprayed with cooking spray.
  • Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Cool 5 min. Blend gelatin mixture and cheeses in blender until smooth, occasionally scraping down side of blender container. Pour into large bowl. Gently stir in COOL WHIP.
  • Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving.

Special Extra

Garnish with lemon zest and mint sprigs.

Low-Fat Tropical Dream Cheesecake

Prepare using JELL-O Orange Flavor Sugar Free Gelatin. Top with 1/2 cup chopped fresh pineapple and 1 kiwi, peeled and sliced, just before serving.

Servings

  • 8 servings

Healthy Living

  • Low fat
  • Good source of calcium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Carbohydrate
  • 1 Meat (L)

Nutrition Bonus

If you love lemon, you'll love this low-fat cheesecake. As a bonus, it's a good source of calcium from cream cheese.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 100
Total fat 2g
Saturated fat 1.5g
Cholesterol 10mg
Sodium 330mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 5g
Protein 8g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this recipe using the Orange sugar-free jello, but instead of making a pie I made 18 lined... I made this recipe using the Orange sugar-free jello, but instead of making a pie I made 18 lined muffin cup's, I crushed some Famous Chocolate Waffer's on the botton of the liner then added the cream cheese mixture then two Maderine Oranges placing them back to back to look like a butterfly and then I grated chocolate on top (I called them Butterfly Kisses)... I got so many compliment's on how yummy they were... My Husband ate 3!!!! This is a great recipe to have fun and be creative, there are endless possiblities... Thanks...
Date published: 2007-01-08
Rated 4 out of 5 by from Light and refreshing and VERY easy to make. Light and refreshing and VERY easy to make. This is not really like cheesecake and much more like a mousse. My only problem was that I couldn't find sugar free lemon jello and had to use the regular sugar one. Still delicious and I liked the tart flavor. I added strawberries and blueberries on top and a drizzle of rasberry jam. The berries were a nice addition but the graham cracker crumbs were hardly even noticeable. Overall it was a nice, guiltfree treat (but NOT cheesecake).
Date published: 2009-07-31
Rated 5 out of 5 by from I added one ingredient which changed this recipe from fair to superb .. I added one ingredient which changed this recipe from fair to superb .. a "tub" of dry Crystal Lite lemonade. I added this ingredient while I was blending the cheeses with the jello, before folding into the Cool Whip. Adding the Crystal Lite gives a wonderful zing, a real lemon flavor, and a partial tub can be used if you don't want quite as much zing as I like. My family LOVES this recipe, it is super easy and company special!!!!
Date published: 2006-04-16
Rated 5 out of 5 by from this is very easy to make. this is very easy to make. i didn't use any graham cracker crumbs, and after it chills it congeals well enough that it still stays together in slices. It was delicious and completely guilt free. for a 100 calorie dessert, the rich sweet taste can't be beat. the lemon gives it enough tang that it doesn't have the odd taste you sometimes get with sugar free and fat free products.
Date published: 2007-02-16
Rated 5 out of 5 by from This was so yummy! This was so yummy! We're on South Beach right now, so I made this without a crust, and made one batch of raspberry and one of lime. I put the mixture directly into foil cups (these new Reynolds foil star shaped baking cups were adorable!) This was very good, my coworkers and family really enjoyed it, even the ones not on the diet!
Date published: 2006-07-25
Rated 4 out of 5 by from I've made this several times... I've made this several times... This is a bit tart so I changed it a bit. I have found that making an extra vanilla pudding and spreading it over the top of this takes the edge off and you don't have to add the whipped cream or if you want it extra sweet that would be ok too.
Date published: 2007-05-30
Rated 5 out of 5 by from I made this cheesecake for my weight-watching mother on mother's day. I made this cheesecake for my weight-watching mother on mother's day. I'm not a very experienced cook, but it was incredibly easy to make and came out tasting great! And mom was thrilled at the low calories and fat, because she could have her cake and eat it too!
Date published: 2006-05-16
Rated 5 out of 5 by from I made this with lemon jell-o, omitted the "crust", and served it with fresh strawberry slices. I made this with lemon jell-o, omitted the "crust", and served it with fresh strawberry slices. Hard to believe it was only 100 calories per (big) slice! I will definitely make this again and again and look forward to trying different flavor combinations.
Date published: 2009-03-02
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