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I am not much of a cook -- I'm more of a 'combiner' -- I combine stuff that seems like it might be good together. So I have no idea how to fix this recipe so that the consistency comes out right but it is induction friendly. I'm sure someone out there with more skill than me can help. (I got it on a coupon from Kroger, by the way - lol)
Lemonade Cheesecake
1 pkg (8oz) Fat Free Cream cheese
1 tsp Crystal Light Lemonade drink mix
1/4 cup cold fat-free milk
1 tub (80z) Cool Whip Free, thawed
1 ready-to-use reduced-fat graham cracker crust
Beat cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing well until blended. Stir in Cool Whip. Spoon in crust and refrigerate 4 hours.
OK, obviously I'd want to use full-fat versions of everything and no crust. Can I substitute heavy cream for milk? and would whipped heavy cream be a good sub (consistency-wise) for Cool Whip? Seems like too much heavy cream, though. Any other suggestions?
Thanks in advance!
Lemonade Cheesecake
1 pkg (8oz) Fat Free Cream cheese
1 tsp Crystal Light Lemonade drink mix
1/4 cup cold fat-free milk
1 tub (80z) Cool Whip Free, thawed
1 ready-to-use reduced-fat graham cracker crust
Beat cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing well until blended. Stir in Cool Whip. Spoon in crust and refrigerate 4 hours.
OK, obviously I'd want to use full-fat versions of everything and no crust. Can I substitute heavy cream for milk? and would whipped heavy cream be a good sub (consistency-wise) for Cool Whip? Seems like too much heavy cream, though. Any other suggestions?
Thanks in advance!
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