Mini Lemon Torte Recipe

• 1 (3 ounce.) pkg. lemon Jello
• 1 c. boiling water
• 1 c. evaporated lowfat milk, chilled
• 1 (8 ounce.) pkg. cream cheese
• 3/4 c. sugar
• 1 tbsp. vanilla
• 24 vanilla wafers
• 24 paper cupcake liners

1. Mix Jello and boiling water till completely dissolved; cold.
2. Cream together sugar, cream cheese and vanilla till smooth.
3. Add in cooled Jello and blend thoroughly.
4. Whip chilled evaporated lowfat milk till thick.
5. Combine whipped lowfat milk with Jello-cheese mix; blend well.
6. Line cupcake pans with 24 paper liners.
7. Put 1 wafer in the bottom of each cupcake liner.
8. Fill each liner with lemon-cheese-lowfat milk mix.
9. Chill till hard (2-3 hrs).
10. These can be made ahead and kept in the freezer.
11. Remove 30 min before serving.
12. Decorate with whipped cream and chocolate sprinkles, if you like.
13. Makes 24 individual tortes.
14. Note: Cut calories and fat by using evaporated non-fat lowfat milk, light cream cheese and sugar free Jello.

lemon jello, boiling water, milk, cream cheese, sugar, vanilla, vanilla wafers, cupcake liners

Taken from cookeatshare.com/recipes/mini-lemon-torte-10119 (may not work)