Hello everyone! I wanted to share a recipe that I made up for Easter. I finally got around to entering it on the WW recipe builder so that I could be accurate about the points. This was easy to make and tasted great! You could even forgot the almond extract and put some lemon extract in it with some lemon zest! yum!
16 oz fat-free cream cheese
1 package Jell-O Fat Free Sugar Free Instant Cheesecake pudding mix (dry)
1 envelope unflavored gelatin
1 cup water
1 tsp vanilla extract
1 tsp almond extract
2 cup Cool Whip Free Whipped Topping
1/3 cup sugar
1/3 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
2 cup General Mills Fiber One
2 Tbsp Smart Balance Light buttery spread with flax
1 items egg white(s)
1. Blend fiber one into crumbs then add the beaten egg white and softened smart balance spread and blend. Pat out into pie dish and up the sides. Bake in 375F oven for about 8-10 minutes, just until lightly browned.
2. Beat cream cheese, pudding mix, vanilla and almond extracts together. In a bowl combine one cup of boiling water with the sugar, splenda, and gelatin. Mix well. Add this to the cream cheese mixture and blend well with mixer.
After everything is combined fold in the 2 cups of cool whip and then pour into the pie crust and refrigerate for about 3 hours.