Low Carb Recipe
Five ingredients whip up this citrusy Lemon Cheesecake: Almonds, butter, cream cheese, lemon diet jello and hot water to pull it all together.
1/2 cup almonds
1 stick butter
8 ounces cream cheese
1 small package lemon diet Jello
1 cup hot water
Melt butter in pie pan. Mix crushed nuts into melted butter. Put under broiler until toasted.
Distribute evenly and place pie pan in freezer to set for 1/2 hour.
In blender, mix hot water with diet jello; add cream cheese and mix well. Pour in pie pan and refrigerate until set.
Serve with whipped cream on top, if desired.
Recipe makes 4 servings Lemon Cheesecake
3 carbs per serving.