Light Lemon Cheesecake

1/3 cup lemon juice
1 can Eagle Brand Sweetened Condensed Milk
8 ounces cream cheese

Cream ingredients in blender. Whip until smooth and pour into an 8 inch graham cracker pie shell. Refrigerate for 2 hours or more. The pie will be soft. Top with fruit.

*For parties or showers I like to make individual servings by layering graham cracker crumbs and cheesecake in small, clear cups. I did it once in those mini plastic goblets and it was the prettiest presentation.

Comments

azandersens said…

One of my comps used to make this on our mission. It was great since we didn't have an oven. :) Yum!

March 19, 2010 at 7:44 AM

Dilly Beans

This is my mom's famous recipe for canned "dilly beans". She uses fresh dill grown in her backyard. You'll like them if you like pickles. There is never a Dunaway function without them. Wash fresh green beans and snip off the ends. Put 1 clove garlic and 1 head dill (when it reaches the seed stage) in a pint-sized jar, then pack the jar tight with as many beans that will fit. Brine: 2 c. vinegar 2 c. water 1/4 c. salt - no iodine! 1/4 t. cayenne pepper Heat brine & warm lids. Cold pack in water bath & boil for 10 minutes. If you're like me and have never canned before, that may have sounded like Chinese, but I'm posting it for my canning guru friend. I think someday I'll get there. I would guess there would be a time to wait to make sure the pickling process was complete, but I don't know how long that would be.

Caribbean Rice and Beans

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Ghoulosh

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