Lemon Cream Cheese Pie

Dec

28th

Lemon Cream Cheese Pie

Filed under Cook | Posted by Saphrym

Ingredients:

3 ounces lemon jello
1 cup boiling water
12 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest

Directions:

Dissolve jello in boiling water and set aside.
Cream the cream cheese with sugar, vanilla, lemon juice, and lemon zest.
Add jello mix.
Fold in 2 cups of freshly whipped heavy cream
Pour into 2 pre-baked graham cracker crusts
Chill at least 3 hours or until firm and set

Reasons:
We had to decide on a dessert that would be ok for me to eat during the holidays. I used to make red velvet cake to die for. My wife made pecan pie. Both of those would be way too much sugar no matter how thinly sliced. So we went with a cream cheese based dessert because of the lower carbs from the cream cheese. And considering it makes 2 pies, 1 cup of sugar spread out through 2 pies is not not bad at all per slice.

Notes:
I eat 5 times a day: 3 meals and 2 snacks. So instead of this being part of my meal and making it too many carbs, I had a slice (with the pie divided into 6 slices evenly) for a snack, which would be just under 45 grams of carbs, which is just right. I then had another slice for my second snack. Remember, it’s always a good thing to change up a routine in your diet every once in a while so the body doesn’t get used to things. Heck, I even lost 2 pounds over Christmas and the next day even though I had 3 slices of this pie total.