Try out this decadent lemon cheesecake bar recipe that is low on carbs and also healthy enough for diabetics!
Don’t forget to come back and leave a comment on how your’s tasted!
1 (3 ounce) package sugar-free lemon gelatin
2 tablespoons lemon juice
2 (8 ounce) packages low-fat cream cheese
1 cup boiling water
Stir the boiling water into the box of jello, mixing for about 2 minute.
Add the cream cheese and lemon juice.
Mix until all lumps have disappeared.
Pour into an 8″ square pan and chill until set.
Cut into 8 squares.
Helpful hint from a foodie on making a healthy crust base:
“I used a crunchy base using 3/4 cup of pecan flour and 3/4 cup almond flour, together with 2oz melted butter. Press the mixture into a pie dish and bake for 15 mins at 350.”