| 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 bobbi744@sojourn.com Recipe by: Fast and Healthy
Magazine, May/June '97, p. 27 Posted to Digest eat-lf.v097.n165 by
Roberta Banghart <bobbi744@sojourn.com> on Jun 29, 1997
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