Lemon Gelatin Whip

A delicious and light summer dessert!

Ingredients:
2 boxes sugar-free lemon gelatin
2 C boiling water
1 C cold water
1/3 C 0% fat Greek yoghurt
1/3 C part-skim ricotta
1/3 C reduced fat cream cheese
1/2 tsp lemon extract

Method:
• Dissolve the gelatin in the boiling water. Stir in the cold water, cover and refrigerate until firm.
• In a blender, combine the yoghurt, ricotta, cream cheese, and lemon extract. Blend on high speed until light and fluffy.

• Cut the gelatin into sections and add to the mixture in the blender. Blend on high speed until smooth and frothy like a milkshake, about 3 to 4 minutes.
• Pour into individual serving dishes or small containers with lids. Cover and refrigerate for at least 1 hour or overnight.

Makes 6 servings; count each as 1 fat and ½ dairy.

Recipe courtesy of "Lose Weight the Smart Low-Carb Way” by Bettina Newman and David Joachim