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Tuesday, Sep. 08, 2009

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Lemonade Cheesecake

By Loretto J. Hulse, Herald food writer

The cover of the Tri-City Herald's Food & Wine section Sept. 9 will feature simple ways to enjoy September produce. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Lemonade Cheesecake

Serves: 8

Ingredients

1 (8-ounce) package fat free cream cheese, softened

1 teaspoon Crystal Light Lemonade Flavor Drink Mix

1/4 cup cold fat-free milk

1 (8-ounce) tub reduced-fat whipped topping, thawed

1 ready-to-use reduced-fat graham cracker crumb crust (6 ounces)

Instructions Beat cream cheese and drink mix in large bowl with mixer until well-blended. Gradually add milk, mixing until well-blended. Stir in whipped topping; spoon into crust. Refrigerate four hours or until firm.

From: www.kraftfoods.com



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