Yesterday I told you that there is only one jello recipe that I still make. This is a simple, light, cool and refreshing dessert recipe to make. I particularly like it in the summer when there is an abundance of fresh local fruits and berries to serve on top of it. You can find this great recipe on page 159 of "Crazy Plates" by Janet & Greta Podleski.
At the bottom of this post I'll fill you in on my variations.
Light and lemony, no-bake cheesecake squares
Our prayers have been answered! God save our gracious Queen's leftovers. Send us victorious, happy, and glorious lemon squares.
1 pkg (3 oz) lemon-flavoured jelly powder
1 cup boiling water
1-1/2 cups crushed, low-fat graham crackers
3 tbsp light butter or margarine, melted
1 tbsp packed brown sugar
8 oz light cream cheese1 cup sugar
2 tbsp lemon juice
2 tsp grated lemon zest
1 tsp vanilla
4 cups light frozen whipped topping, thawed
In a small bowl, dissolve jelly powder in boiling water. Refrigerate until slightly thickened, but not set (about 45 minutes).
Meanwhile, prepare crust. In a small bowl, combine graham crumbs, melted butter, and brown sugar. Stir well using a fork. Spray a 9 x 13-inch baking pan with non-stick spray. Press crumb mixture evenly over bottom of pan. Refrigerate while you make filling.
To prepare filling, beat together cream cheese, sugar, lemon juice, lemon zest, and vanilla on high speed of electric mixer. Beat until smooth. Add thickened jelly and beat on medium speed until well blended. Fold in whipped topping.
Pour lemon mixture over prepared crust and spread evenly to edges of pan. Refrigerate for 4 hours, until set. Cut into squares and serve.
Makes 24 squares
Hint: This dessert looks and tastes great when served with fresh berries or a spoonful of blueberry or cherry pie filling on top of each square.
What's in it for you? Per square: 133 calories, 4.5 g fat,2.8 g saturated fat, 1.9 g protein,21.8 g carbohydrate, 0.5 g fiber,3.3 mg cholesterol, 122.6 mg sodium,% calories from fat: 30.
My variation #1:
Add these additional amounts to crust (totals in brackets)
1/4 cup of graham crumbs (1 3/4 cup)
1/4 cup finely chopped toasted almonds
1 Tbsp margarine (1/4cup total)
Mix as above, but reserve 1/2 cup to sprinkle over the top of the lemon mixture before chilling. Serve with fresh fruit on top.
My Variation #2:
Instead of graham crumbs use 1 3/4 cup Oreo crumbs with the 1/4 cup almonds and 1/4 cup margarine.
My variation #3:
Use either crust version and switch the jello flavour to strawberry, but don't omit the lemon juice and zest if you switch. You could also place fresh sliced strawberries on top before chilling.
If you use any of my variations, then the "per square" values listed above, will obviously increase, but just remember all things in moderation.