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Stir the boiling water into the box of jello, mixing for about 2 minute.


Add the cream cheese and lemon juice.


Mix until all lumps have disappeared.


Pour into an 8″ square pan and chill until set.


Cut into 8 squares.

Helpful hint from a foodie on making a healthy crust base: 

“I used a crunchy base using 3/4 cup of pecan flour and 3/4 cup almond flour, together with 2oz melted butter. Press the mixture into a pie dish and bake for 15 mins at 350.”

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Diabetic Friendly Lemon Cheesecake Bars [RECIPE]  was originally published on

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