Yield: size is 2×2 inch square
57.2 calories, 4.8 grams fat, 1.7g protein, 2.5g carbohydrates, 0.5g fiber, 1.2g of sugar, 8.1mg cholesterol
1 box sugar-free lemon jello
2 Tbsp lemon juice
8oz pkg of low-fat cream cheese
1 cup boiling water
1 cup organic unsweetened coconut shreds
In an 8-inch square baking pan place coconut of the bottom and press into pan.
In a mixing bowl, pour boiling water in with jello, cream cheese, and lemon juice. Beat until the lumps are gone then pour the mixture over the coconut in the baking pan. Chill the cake in the refrigerator until it is set, 2-4 hours.
Let us know in the comments how your Healthy Lemon Cheesecake turned out!
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