- 2 (8 ounce) packages low-fat cream cheese
- 1 cup boiling water
- 1 (3 ounce) bundle sugar-unfastened lemon gelatin
- 2 tablespoons lemon juice
- Stir the boiling water into the box of jello, blending for approximately 2 minute.
- Add the cream cheese and lemon juice.
- Mix until all lumps have disappeared.
- Pour into an 8″ square pan and chill till set.
- Cut into 8 squares.