Mousse Cheesecake - Sugar Free |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I have not tried this recipe. I got this recipe from Ossg Recipes. Ingredients:
2 cups graham cracker crumbs |
1/2 cup margarine, melted |
1 ounce unflavored gelatin (1 envelope knox brand) |
1/4 cup water |
24 ounces fat free cream cheese, softened (3 packages) |
1 1/8 cups splenda granular (or 30 pkg. of equal) |
5 ounces evaporated milk |
1 teaspoon lemon juice |
1 teaspoon vanilla extract |
1 1/2 cups fat free whipping cream (i used fat free cool whip) |
Directions:
1. Combine graham cracker crumbs with margarine. Press onto bottom and.
2. up sides of 9 spring form pan or 9 X 13 pan; chill. In small saucepan, sprinkle gelatine over cold water; let stand 1 minute. Stir over low heat until completely dissolved, about 3 minutes; set aside.
3. In large bowl, beat cream cheese with splenda until fluffy, about 2 minutes. Gradually add evaporated milk and lemon juice; beat at medium-high speed until mixture is very fluffy, about 2 minutes. Gradually beat in gelatine mixture and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust; chill 8 hours or overnight.
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