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Bottom Crust
One cup Graham Wafer crumbs
2-3 tbsp melted margarine
6 tbsp fine ground Flax Seed.
A coffer grinder works great for
grinding flax seed.
Filling
One 8oz pkg low fat cream cheese
2 cups light whipped topping, thawed.
Note:
I buy the whipped topping that is in 1L plastic containers.
½ cup Splenda
One 3oz sugar free jello powder, any flavor
(Be sure the jello package says light)
Topping
1-cup strawberries or any suitable fruit for topping
Directions
Combine crumbs, flax seed
and melted margarine.
Press into an 8-inch spring form pan.
Cook at 400 (preheated oven) 5-7 minutes, cool.
Dissolve jello powder in one cup boiled water. Cool.
Blend softened cream cheese
and Splenda until smooth.
Add whipped topping and liquid jello to cream cheese mixture,
beat with a beater until smooth. Pour into crust.
Refrigerate for 4-5 hours or in freezer for 2 hours.
When you are ready to serve top with desired fruit.
Makes 8 servings.
Calories per serving 187
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