| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cream chees, Desserts, Healthwise, Not sent | 12 | Servings | |
INGREDIENTS
| 16 | oz | Fat-free cream cheese |
| 2 | kg | 3.4 oz.pinstant lemon |
| pudding mix | ||
| 2 | c | Skim milk |
| 1 | T | Grated lemon peel |
| 1 | c | Lemon peel, 4-5 lemons |
| 1 | Container, 8 oz frozen | |
| light whipped topping | ||
| thawed | ||
| 3 | kg | 3 oz.pladyfingers split |
INSTRUCTIONS
In food processor bowl with metal blade, combine cream cheese, pudding mixes, milk, lemon peel and lemon juice; process until smooth *. Gently fold in whipped topping until well blended. Arrange 1/3 cup of split ladyfingers in bottom of 13x9 inch (3 qt.) baking dish. Spoon 1/3 of pudding mixture evenly over ladyfingers. Repeat, forming 2 additional layers. Cover with plastic wrap; refrigerate at least 4 hours or overnight. If desired, serve garnished with thin lemon twists and fresh mint leaves. Store in refrigerator. Makes 12 servings. * Tip: If food processor is unavailable, beat cream cheese in large bowl with electric mixer until fluffy. Add milk, beat well. Gradually add 1 pkg. pudding mix and lemon juice; beat until blended. Add remaining pudding mix and lemon peel; beat until well combined. Per serving; 200 calories, 4 grams fat, 6 % CFF,35 mg. cholesterol, 470 mg. sodium MC formatting by [email protected] Recipe by: Fast and Healthy Magazine, May/June '97, p. 27 Posted to Digest eat-lf.v097.n165 by Roberta Banghart <[email protected]> on Jun 29, 1997
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