Ingredients
14squareswhole grain graham cracker
2tbspunsalted butter,melted
1tbspbrown sugar
1⅓pkgless fat cream cheese,(8 oz), ⅓, softened at room temperature
1canfat free sweetened condensed milk,(14 oz)
1tsplemon zest,finely grated
½cupfresh lemon juice
2tspgelatin,powdered
3tbspboiling water
Preparation
Line an 8-inch pan with foil and lightly spray with cooking spray. Set aside. In a food processor combine graham cracker squares and pulse until crumbs are formed.
Add melted butter, and brown sugar. Press into the bottom of the 8-inch pan. Chill while making the filling.
In a large bowl, combine cream cheese, condensed milk and beat on high with an electric mixer until smooth and creamy. Add lemon zest and juice and beat until fully incorporated.
In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated.
Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm.
