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Lemon Cream Cheesecake
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Portions:
10
Serving
Size:
1/10th of pie
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Lower Protein
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
2
Submitted by: Recipe created by dietitian intern Janna and submitted by DaVita dietitian Janis from Illinois.
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