1、Easy Lemon Cheesecake Pie with Strawberries

Prep Time 25min. Total Time 3hr. 25min. Servings 8 servings
Here's the perfect way to please both cheesecake and lemon pie lovers—an easy-to-make dessert topped with halved fresh strawberries.

Easy Lemon Cheesecake Pie with Strawberries recipe

Ingredients

Method

Stir in 1 cup COOL WHIP; spread onto bottom of crust.Refrigerate until ready to use.
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.Add ice; stir until melted.Refrigerate 5 min. or until slightly thickened.Pour over cream cheese layer in crust.
  • Refrigerate 3 hours or until firm.Top with remaining COOL WHIP and berries just before serving.

  • https://www.truecookbook.com/recipe/easy-lemon-cheesecake-pie-with-strawberries-58338/

    2、Easy Lemon Lentil Soup with Spinach

  • Makes: 5servings
  • Carb Grams Per Serving: 43
  • Easy Lemon Lentil Soup with Spinach recipe

    Ingredients

    Method

    1. Combine 6 cups of water with the lentils in a 3- to 4-quart saucepan over high heat. Skim off the foam as the lentils begin to boil. Add tomatoes, oil, turmeric, and garlic. Reduce the heat to a simmer. Wrap ginger, rosemary, and bay leaf in a piece of cheesecloth, tie it closed with kitchen string, and add to the pan. Simmer until the lentils are tender and the garlic is soft; discard the cheesecloth.
    2. Add the spinach and simmer until wilted. Stir in the lemon juice. Crush the garlic against the side of the pot with the back of a spoon and stir so that it melts into the soup. Season with salt and pepper to taste, and serve.

    3、Frozen Lemon Cheesecake with Blueberry Drizzle

    Prep Time 20min. Total Time 6hr. 20min. Servings 16 servings
    This Frozen Lemon Cheesecake with Blueberry Drizzle is the perfect way to enjoy cheesecake in the summer. Call it lemon's challenge to Key lime pie.
    Frozen Lemon Cheesecake with Blueberry Drizzle recipe

    Ingredients

    Method

    1. Combine gingersnap crumbs and butter; press onto bottom of 9-inch springform pan.
    2. Beat cream cheese in large bowl with mixer until creamy.Gradually beat in milk.Blend in lemon zest and juice.Whisk in COOL WHIP; spoon over crust.
    3. Freeze 6 hours or until firm.Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool.Refrigerate until ready to serve.
    4. Let cheesecake stand at room temperature 15 min. before serving topped with blueberry sauce.

    4、Easy Lemon-Coconut Cream Pie

    Prep Time 15min. Total Time 2hr. 45min. Servings 8 servings
    No matter how busy the day gets, there's time for this Easy Lemon-Coconut Cream Pie: 15 minutes to make, a few hours in the fridge—and voilà! Dessert.
    Easy Lemon-Coconut Cream Pie recipe

    Ingredients

    Method

    1. Heat oven to 350ºF.
    2. Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate.Bake 10 min.; cool.
    3. Beat cream cheese in large bowl with mixer until creamy.Gradually beat in milk.Add dry pudding mixes; beat 1 min.Gently stir in lemon zest, sour cream and 1-1/2 cups COOL WHIP.Spoon into crust.
    4. Refrigerate 2 hours or until firm.Garnish with remaining COOL WHIP and coconut just before serving.

    More...