No Bake Lemon Cheese Cake

82  grams		walnuts
18		spoons Stevia powders
2  tablespoons		2% cottage Cheese
500  grams		M&C pressed cottage cheese
6  tablespoons		irresistible fat free vanilla yogurt
3  tablespoons		5% sour cream
3		Juices of 1 lemon
2  pieces		zest of 1 lemon
1  cup		milk
4		sugar free vanilla instant puddings
10  tablespoons		boiling water
1		gelatin

Tip: For nutritional information on all the ingredients in No Bake Lemon Cheese Cake just click on each ingredient name. Then adjust the serving size for any No Bake Lemon Cheese Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Crust
mix walnuts, 2 spoons of stevia and cottage cheese then press into pan. bake at 350 for 8 mins
cool

filling
whip pressed cottage cheese, 1 tsp stevia, yogurt, sour cream, zest and juice of 1 lemon, stevia and milk.
Slowly add pudding mix while continuing to whip

add to crust. using spatula smooth and level
refigerate

topping
add gelatin to boiling water and 16spoons stevia, stir till dissolved
add juice of 2 lemon and the zest of one lemon
place bowl onto cold water and stir until slightly thickened. If thickened too much, it will not smoothly cover cake.
Pour over cheese cake. Using a spoon, smooth and cover the top of the cheese cake
refigerate.