Name: Lemon Cream Cheesecake
Cook time: 2 h 20 min
Yield: 10

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Portions:
10

Serving Size:
1/10th of pie

Diet Types:

CKD non-dialysis
Diabetes

Ingredients

12 ounces cream cheese
2 tablespoons powdered sugar
6 tablespoons lemon juice
1 tablespoon grated lemon zest
2 tablespoons cold water
2 tablespoons lemon gelatin mix
3 cups Reddi-Wip® dairy whipped topping
1 graham cracker pie crust, 9" size

Preparation

Set cream cheese out to soften for about 20 minutes.
In a mixing bowl beat the softened cream cheese, powdered sugar, lemon juice and lemon zest until smooth; set aside.
In a small pan, add gelatin to COLD water and stir to dissolve. Stir continuously over low heat until mixture starts to thicken.
Pour gelatin into the cream cheese mixture and stir to combine.
Fold whipped topping into the gelatin and cream cheese mixture.
Pour into the graham cracker crust and refrigerate for at least 2 hours.

Helpful hints

Water for the gelatin must be COLD.

Nutrients per serving

Calories 276

Protein 4 g

Carbohydrates 21 g

Fat 20 g

Cholesterol 50 mg

Sodium 232 mg

Potassium 103 mg

Phosphorus 79 mg

Calcium 57 mg

Fiber 0.4 g

Renal and renal diabetic food choices

1 starch
1 milk
2 fat

Carbohydrate choices

Submitted by: Recipe created by dietitian intern Janna and submitted by DaVita dietitian Janis from Illinois.

Related Tags: Bake Lower Protein Pie Refrigerator

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