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Ingredientes
- 1 (3 ounce.) pkg. lemon Jello
- 1 c. boiling water
- 1 c. evaporated lowfat milk, chilled
- 1 (8 ounce.) pkg. cream cheese
- 3/4 c. sugar
- 1 tbsp. vanilla
- 24 vanilla wafers
- 24 paper cupcake liners
Direcciones
- Mix Jello and boiling water till completely dissolved; cold. Cream together sugar, cream cheese and vanilla till smooth. Add in cooled Jello and blend thoroughly. Whip chilled evaporated lowfat milk till thick. Combine whipped lowfat milk with Jello-cheese mix; blend well.
- Line cupcake pans with 24 paper liners. Put 1 wafer in the bottom of each cupcake liner. Fill each liner with lemon-cheese-lowfat milk mix. Chill till hard (2-3 hrs). These can be made ahead and kept in the freezer. Remove 30 min before serving. Decorate with whipped cream and chocolate sprinkles, if you like. Makes 24 individual tortes.
- Note: Cut calories and fat by using evaporated non-fat lowfat milk, light cream cheese and sugar free Jello.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 445 | |
| Calories from Fat 156 | 35% |
| Total Fat 17.48g | 22% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 310mg | 13% |
| Potassium 152mg | 4% |
| Total Carbs 67.56g | 18% |
| Dietary Fiber 1.2g | 4% |
| Sugars 44.69g | 30% |
| Protein 6.2g | 10% |
