| 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 |
tb |
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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