Ultra Yummy Dessert Recipes!

Low Fat Lemon Soufflé Cheesecake 1 graham cracker, crushed, divided 2/3 cup boiling water 1 pkg (.3 oz) sugar free lemon Jell-O 1 cup 2% cottage cheese 8 oz. Philadelphia Free fat free cream cheese 2 cups Cool Whip Free whipped topping Sprinkle ½ of the crumbs onto side of pie plate which has been sprayed with no stick cooking spray. Stir boiling water in Jell-O at least 2 minutes until completely dissolved. Pour in blender. Add cheeses, cover. Blend on medium speed until smooth, scraping down sides occasionally. Pour into large bowl. Gently stir in whipped topping. Pour into pie plate. Sprinkle remaining crumbs on top. Refrigerate 4 hours or until set. Store leftover cheesecake in refrigerator. Sugar Free Lemon Icebox Pie 12 oz. Cool Whip Lite, thawed 1 large box sugar free instant vanilla pudding 2 cups skim milk 1 tub Crystal Light lemonade Mix well and put in a graham cracker crust. Refrigerate. Chocolate Peanut Butter Pudding 5 cups skim milk 2 teaspoons vanilla 1 large box fat-free sugar-free instant chocolate pudding 1 small box fat-free sugar-free instant vanilla pudding ¾ cup crunchy peanut butter (or creamy) 8 oz. Cool Whip Lite, thawed Pour milk and vanilla into LARGE bowl. Stir in both boxes of pudding. Add peanut butter and mix well. Add Cool Whip. Keep covered in refrigerator. Makes 18 - ½ cup servings. Calories - 117 Sugars - 6g Total Fat - 6g Protein - 5g Carbs - 12g

have you posted these on the recipe forum!

Hey Patti! Good to see you post! I absolutely LOVE the Lemon Icebox Pie. I haven't made it in a while and may need to whip some up! Thanks for the memory jogger! HUgs, Tonya