Hands up, lemon lovers!

So, I’m a big time Lemon Lover (Lemon Monkey Bread, Lemon Blueberry Doughnuts, Lemon Chicken — you name it). But it hasn’t always been this way.

And no, I’m not going to tell you the story of how I used to hate lemon every single time I make a lemon dessert. Maybe I’ll save that story for my lemon dessert next week

Now, before you go and skip ahead to the recipe and get all mad about it, let me just tell you one thing: this recipe uses lemon JELLO.

And if that’s something you’re vehemently opposed to, that’s okay. You are probably not going to want to make this recipe. (But stay tuned for my next lemon dessert coming next week which is the real deal and totally, unbelievably delicious!)

I cook and bake the way my mom and my grandma cooked and baking when I was growing up. Most of the time, I cook and bake completely from scratch, from whole foods and real ingredients. And although my cupboards are full of cake mixes and emergency boxes of KD, I don’t use them very often at all. That being said, occasionally I do, when I’m in a hurry and sometimes when I’m not.

Because I don’t feel that the occasional box of Jello in a dessert is going to kill me or drastically change my quality of life. I take good care of my body, and I enjoy the foods I want to enjoy in moderation (and sometimes in reckless abandon).

That being said, if you maybe just don’t like the lemon Jello flavor, you could easily substitute any flavor you like! Raspberry or strawberry would be awesome with some fresh berries on top!

This recipe swaps out the traditional cream cheese for low fat cottage cheese, and though I am a stubborn Cottage Cheese Hater, I will actually use cottage cheese in recipes when it’s pureed and completely smooth (like these Light Chocolate Cheesecakes!). It makes for a creamy cheesecake high in protein and still gives you the tangy cream cheese flavor.

And unlike my Almost No Bake Mint Chocolate or Turtle Cheesecakes, this one is completely no bake, which means the crust isn’t baked to begin with! You can really go either way on any of the “no bake” cheesecakes though. Baking the crust for 10 minutes will help it stay together — so if you want to remove the cheesecake completely from the Springform pan, baking the crust for 10 minutes in a 350 degree oven is probably not a bad idea. But if you’d rather not turn on the oven? Don’t! The cheesecake as shown here was not baked at all.

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Light No Bake Lemon Cheesecake

A light, luscious, no bake Lemon Cheesecake with a secret ingredient that makes it even healthier! Perfect for Easter or Spring!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 140cal

Author Ashley Fehr

Ingredients

• 1 package lemon Jello powder 4 serving size
• 1 cup boiling water
• 1 cup graham cracker crumbs
• 2 tablespoons butter melted
• 1 tablespoon canola oil
• 3 cups low fat cottage cheese
• 1/4 cup granulated sugar
• Whipped cream or whipped topping
• Fresh berries and lemon zest for garnish

Instructions

• In a medium bowl, whisk together lemon Jello powder and boiling water until smooth. Set aside to cool slightly.
• In another medium bowl, combine graham cracker crumbs, butter and canola oil. Press firmly into the bottom of a 8 or 9″ Springform pan (a pie plate would work just as well!).
• Add cottage cheese and sugar to a blender and puree until completely smooth. Add the Jello mixture and puree until combined. Pour into prepared crust and refrigerate until completely set (at least 4 hours).
• Run a knife around the inside edge of the Springform pan to loosen the cheesecake. Remove the sides of the pan and garnish with whipped cream, fresh berries and lemon zest.

Nutrition

Calories: 140cal | Carbohydrates: 17g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 326mg | Potassium: 60mg | Sugar: 13g | Vitamin A: 80IU | Calcium: 40mg | Iron: 0.4mg

The post Light No Bake Lemon Cheesecake appeared first on The Recipe Rebel.

I’m a big fan of fruity drinks.

And summer, strawberries, lemons, and stripey straws.

Deck-sitting, flip-flop wearing, and ice cream.

I was tempted to just end this post right there and take a nice tall glass of slush out onto the deck and watch my husband shovel dirt, but I wouldn’t want to halt progress.

We’ve still got “a lot” of summer left (in Manitoba, a lot of summer is maybe a couple months), but I have to say – I’m obsessed.

I have this theory that some nice weather and a good run around outside makes 3 year olds a little more normal. I know when my girl is cooped up inside, she gets a little bit crazy.

A little bit more crazy than your average 3-year-old crazy.

But she could hang around all day outside, even if she’s riding along in the tractor with Dad for hours, or shovelling dirt, or collecting rocks – as long as she’s outside, she’s perfectly happy.

Which leaves me a couple quiet hours in the evenings to sit around, drinking some slush, inside, writing this post about how it’s so nice to be outside in the summer.

This slush is a recipe I got from Taste of Home, and I’ve been making it for years. I kept the “sensational” from its original title (because it is), but I changed up the juice flavors a bit to suit our tastes. It was time to share! I love slush because you can make it ahead of time, and pull it out for a last minute barbecue or get together. It’s so refreshing and fruity when it’s hot outside, and you can mix up the jello, juice, and fruit flavors to make your own combo!

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Sensational Strawberry Lemon Slush

Sensational Strawberry Lemon Slush: full of strawberry and lemon flavor and is so refreshing! Keep it in the freezer and pull it out for your next barbecue or potluck! www.thereciperebel.com

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 20 servings

Calories 82cal

Author Ashley Fehr

Ingredients

• 1/2 cup granulated sugar
• 3 oz package strawberry jello powder
• 2 cups boiling water
• 1 can berry punch frozen concentrate thawed
• 1 can pink lemonade frozen concentrate thawed
• 2 cups diced strawberries
• 1 cup unsweetened pineapple juice
• 1 2 L bottle of lemon-lime soda

Instructions

• In a large bowl with a lid (I use a clean ice cream pail), combine sugar, jello powder, and boiling water and stir until sugar and jello are dissolved.
• Stir in both cans of frozen concentrate.
• In a blender, puree strawberries and pineapple juice. Add to your bowl and stir well.
• Cover and set in the freezer overnight to freeze completely. Remove from the freezer 45 minutes before you wish to serve.
• To serve, spoon some slush into a glass and top with lemon-lime soda.

Notes

*You could freeze in smaller portions if you don’t wish to use it all at once.
20 servings

Nutrition

Calories: 82cal | Carbohydrates: 19g | Protein: 1g | Sodium: 28mg | Potassium: 192mg | Sugar: 18g | Vitamin A: 80IU | Vitamin C: 39.1mg | Calcium: 16mg | Iron: 0.2mg

The post Sensational Strawberry Lemon Slush appeared first on The Recipe Rebel.