Lemon Icebox Bars (Ellie Krieger) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Ingredients:
14 whole-grain graham cracker squares (7 full sheets) |
2 tablespoons melted unsalted butter |
1 tablespoon dark brown sugar |
1/4 teaspoon salt |
cooking spray |
1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature |
1 (14-ounce) can fat-free sweetened condensed milk |
1/4 cup pasteurized egg product (such as egg beaters) |
1 teaspoon finely grated lemon zest |
1/2 cup fresh lemon juice |
2 teaspoons powdered gelatin |
3 tablespoons boiling water |
Directions:
1. Make Crust: Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
2. Make the filling: In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.
3. Serving size is 1 square:
4. Calories 155; Total Fat 5.5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 5 g; Carb 22 g; Fiber 0 g; Cholesterol 18 mg; Sodium 165 mg
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