Add Zest with Lemons

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Parmesan-Baked Salmon Printer Friendly

Prep Time:

10 min

Total Time:

25 min

Makes:

4 servings

1/4 cup KRAFT Mayo Real Mayonnaise 2 Tbsp. KRAFT 100% Grated

Parmesan Cheese 1/8 tsp. ground red pepper (cayenne) 4 salmon

fillets (1 lb.), skin removed 2 tsp. lemon juice 10 RITZ Crackers,

crushed (about 1/2 cup crumbs) PREHEAT oven to 400°F. Mix mayo,

cheese and pepper until well blended; set aside.

place salmon on foil-lined shallow baking pan. drizzle evenly with

lemon juice. top with cheese mixture; spread to evenly cover salmon.

sprinkle with cracker crumbs

bake 12 to 15 min. or until salmon flakes easily with fork.

Kraft Kitchens TipsHealthy LivingTrim 4 grams of fat per serving by

preparing as directed using KRAFT Mayo Light Mayonnaise.Jazz It UpAdd

1/4 tsp. dill weed to the cheese mixture before spreading onto

salmon.Serving SuggestionServe with a side green salad tossed with

your favorite KRAFT Dressing.

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Lemon Curd-Topped Cheesecake Printer Friendly

Prep Time:

15 min

Total Time:

5 hr 5 min

Makes:

12 servings, one piece and 2 Tbsp. sauce each1-1/4 cups honey maid

graham cracker crumbs 1/4 cup (1/2 stick) butter, melted 3 pkg. (8

oz. each) PHILADELPHIA Cream Cheese, softened 1-1/2 cups sugar,

divided 6 eggs, divided 2 Tbsp. grated lemon peel, divided 1/2 cup

fresh lemon juice 2 Tbsp. butter PREHEAT oven to 350°F if using a

silver 9-inch springform pan (or to 325°F if using a dark nonstick

springform pan). Mix graham crumbs and melted butter until well

blended; press firmly onto bottom of pan. Beat cream cheese and 3/4

cup of the sugar in large bowl with electric mixer on medium speed

until well blended. Add 3 of the eggs, one at a time, mixing on low

speed after each addition just until blended. Stir in 1 Tbsp. of the

lemon peel. Pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run knife around

rim of pan to loosen cake; cool before removing rim. Refrigerate at

least 4 hours before serving.

MEANWHILE, beat remaining 3 eggs and remaining 3/4 cup sugar with

wire whisk until well blended. Add remaining 1 Tbsp. lemon peel, the

lemon juice and 2 Tbsp. butter; mix well. Microwave on HIGH 2 min.;

beat until butter is completely melted and mixture is well blended.

Microwave an additional 2 min. or until mixture just comes to boil

and is slightly thickened; stir. Cool completely. Cover and

refrigerate until ready to use. Drizzle sauce evenly over cheesecake

slices before serving.

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Creamy Lemon Squares Printer Friendly

Prep Time:

25 min

Total Time:

2 hr 53 min

Makes:

16 servings, one square each20 Reduced Fat NILLA Wafers, finely

crushed 1/2 cup flour 1/4 cup firmly packed brown sugar 1/4 cup

(1/2 stick) cold margarine 1 pkg. (8 oz.) PHILADELPHIA Neufchatel

Cheese, 1/3 Less Fat than Cream Cheese, softened 1 cup granulated

sugar 2 eggs 2 Tbsp. flour 3 Tbsp. grated lemon peel, divided 1/4

cup fresh lemon juice 1/4 tsp. CALUMET Baking Powder 2 tsp.

powdered sugar PREHEAT oven to 350ºF. Line 8-inch square baking pan

with foil, with ends of foil extending over sides of pan; set aside.

Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium

bowl. Cut in margarine with pastry blender or two knives until

mixture resembles coarse crumbs; press firmly onto bottom of prepared

pan. Bake 15 min.

MEANWHILE, beat Neufchatel cheese and granulated sugar with electric

mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour;

mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder;

pour over crust.

BAKE 25 to 28 min. or until center is set. Cool completely.

Cover and

refrigerate at least 2 hours or overnight. Sprinkle with powdered

sugar and remaining 2 Tbsp. grated lemon peel just before cutting

into squares to serve. Store leftover squares in refrigerator.

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