Tuesday, March 11, 2014

KEY LIME CHEESECAKE BARS

Crust:
1/2 cup graham cracker crumbs
2 tbsp butter, melted
1 tsp sugar

Combine the ingredients in a small bowl; press onto the bottom of a square 2-quart dish. Refrigerate while you make the filling.

Filling:
1 pkg (4-oz) lime gelatin
3/4 cup boiling water
1 container (16-oz) low-fat cottage cheese
1 brick (8-oz) fat-free cream cheese, softened
1 container (8-oz) frozen whipped topping, thawed
Lime wedges or slices for garnish, optional

In a large bowl, combine the gelatin and boiling water; stir until gelatin is dissolved. Set mixture aside.

In a blender or food processor, combine the cottage cheese and cream cheese. Process until smooth, stopping often to scrape down the sides. Whisk 1/2 cup of the mixture into the gelatin. Whisk in the remaining mixture until smooth. Gently fold in the whipped topping. Spoon the mixture over the chilled crust and smooth out.

Cover dish and refrigerate for 8 to 24 hours until firm. Cut into 9 squares for serving. If desired, garnish with fresh lime wedges or slices.


Note: This is my version of a BH&G recipe.

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