Low calorie cake with a refreshing taste that does not require baking. What else could be better on a hot summer day! These Lemon leopard lemon cakes consist of a sand layer, made from crushed crackers with a small amount butter, on which the second citrus layer is laid out from whipped cream cheese with skim condensed milk, juice and lemon zest. Collect the dessert and set it to freeze in fridge. As a result, the lemon cake is very tender, with ideal taste balance: moderately sweet and moderately lemon. Nutrition value of one portion: (only 16 tiles) Calories 155, total fat 5 g., Saturated fat g., Proteins 5 g., Carbohydrates 22 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 25 мин. Difficulty: Easy Quantity: 16 tiles. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 14 whole-grain Graham crackers (7 records)
- 2 tbsp. l melted butter
- 1 tbsp. l brown sugar
- 1/4 tsp salt
Filling
- 1 package (240 gr.) Cream cheese containing 1/3 less fat; softened at room temperature
- 1 can (400 gr.) Of condensed milk with sugar, skim
- 1/4 Art. pasteurized egg product
- 1 tsp finely grated lemon zest
- 0.5 tbsp. freshly squeezed lemon juice
- 2 tsp gelatin powder
- 3 tbsp. l boiling water
Recipes with similar ingredients: shortbread cookies, sugar brown, pasteurized eggs, condensed milk, gelatin, lemon juice, cream cheese
Recipe preparation:
- Put the crackers in the bowl of the food processor and grind on pulse mode to fine crumbs. Add the butter, brown sugar and salt and mix to make the mass look like wet sand. Sprinkle a square shape with a cooking spray side of 20 cm. and firmly press the mass of crackers to its bottom. Refrigerate until ready to use.
- In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat with a mixer until smooth consistency, approximately 2 minutes. Add lemon zest and juice and beat until fully mixed, another 30 seconds.
- In a small bowl, mix gelatin and boiling water and mix until complete dissolution of gelatin; let cool for 2-3 minutes. Meticulously mix the gelatin in the curd cream. Put the filling on the cake. Refrigerate for 8 hours or overnight until filling will freeze. Cold knife, sprinkled with a cooking spray, cut into 5 cm squares.
