1 pkt diet lime jelly
3/4 cup boiling water
1/4 cup lime juice
1x 375g can Carnation light and creamy evaporated milk, well chilled
1 x 220g tub of extra light Philly cream cheese, softened at room temperature
1/3 cup Slenda or equivalent sweetener
1 tsp vanilla essence
Disolve jelly crystals in boiling water, add lime juice, cool slightly
Beat evaporated milk until thick.
Blend softened cream cheese until smooth, blend in Splenda, vanilla essence and warm jelly mixture.
Fold this into the evaporated milk.
Pour into a big serving bowl and chill for 2 hours.
Note: It makes heaps so will last you for days depending on whether the rest of your family get stuck into it.
Note: I have previously made this using lemon jelly and lemon juice but can't seem to find any diet lemon jelly at the moment.
I have also previously made this as a regular cheesecake with the biscuit base, although if doing that it would be better not to use the extra light cream cheese. The more fat in the cream cheese the firmer it is.
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