No Bake Ginger Snap Cheesecake

Name: No Bake Ginger Snap Cheesecake
Yield: 8 servings
Ingredients: Crust:; 1 1/2 cups low-fat graham cracker crumbs; 1/4 cup light margarine; 3 tbsps granulated sugar; Filling:; 16 ozs fat-free cream cheese, softened; 3/4 cup granulated sugar; 1/2 cup Cool Whip Free, thawed; 1/4 cup fat-free plain yogurt; 1/4 cup fat-free sour cream; 2 tsps ginger; 1 tsp pure vanilla extract; 1/2 tsp lemon juice; 1 tbsp unflavored gelatin; 1 tbsp water; 1/2 cup gingersnap cookies, crushed

Adapted from Healthy Gourmet Cheesecakes

Crust:
1 1/2 cups low-fat graham cracker crumbs
1/4 cup light margarine
3 tbsps granulated sugar
Filling:
16 ozs fat-free cream cheese, softened
3/4 cup granulated sugar
1/2 cup Cool Whip Free, thawed
1/4 cup fat-free plain yogurt
1/4 cup fat-free sour cream
2 tsps ginger
1 tsp pure vanilla extract
1/2 tsp lemon juice
1 tbsp unflavored gelatin
1 tbsp water
1/2 cup gingersnap cookies, crushed

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 8" pie pan. Chill one hour, or until firm. To prepare filling, combine cream cheese, sugar, whipped topping, yogurt, sour cream, ginger, vanilla extract, and lemon juice. Mix until smooth. In a small bowl, combine gelatin and water. Mix until gelatin is dissolved. Fold gelatin mixture and cookie crumbs into cream cheese mixture. Pour batter into a prepared 8" pie crust. Cover and refrigerate for two hours, or until set. Cut into wedges and serve.

Posted: 6/14/1998

Desserts

Rated by 0 users (0.00)

WW Points^* : 5.61

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 264 Calories from Fat 37 (14%)
% Daily Value *
Total Fat 4g	6%
Saturated Fat 0g	0%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 1g	0%
Sodium 461mg	19%
Potassium 13mg	4%
Total Carbohydrate24g	8%
Dietary Fiber 0g	0%
Sugars 31g
Protein 10g	0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.