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Lemon Cooler


Thursday, January 01, 2004
15 servings
1 tablespoon grated lemon zest1 teapsoon sugar
70 reduced-fat vanilla wafers, divided use
8 ounces fat-free cream cheese
1/4 cup powdered sugar
1 container (8 ounces) light whipped topping, divided use
2 packages(3.4 ounces each) instant lemon pudding mix
3 cups fat-free milk
In a small bowl, combine lemon peel and sugar. Spread on a paper towel to dry. Line bottom of a 9 x 13-inch baking dish with 35 whole vanilla wafers. Set aside. In a large mixing bowl, soften cream cheese with electric mixer. Blend in powdered sugar and 1/3 cup whipped topping until smooth. Blend in lemon pudding mix. Gradually add skim milk, continuing to beat until smooth. Fold in half of the lemon zest. Spread mixture over vanilla wafers. Top with remaining vanilla wafers. Spread remaining whipped topping over vanilla wafers. Garnish with remaining lemon zest. Refrigerate 6 - 8 hours.
Nutrition Facts:
196 calories, 36g carohydrate, 5g protein, 4g fat, 2.2g saturated fat, 2mg cholesterol, 0.3 dietary fiber, 349 sodium
Adapted recipe by Janet Potts, RD LD
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