1 (8 oz) pkg 1/3 less fat cream cheese, room temperature
1 (14 oz) can fat free sweetened condensed milk
1/4 cup pasteurized egg product (Egg Beaters)
zest of one large lemon
1/2 cup lemon juice
2 tsp powdered unflavored gelatin
3 Tbsp boiling water
Line an 8×8 baking dish with foil and spray with cooking spray. Set aside.
In large bowl, melted butter in the microwave and mix with the graham crackers, brown sugar and salt. Press mixture into prepared pan. Use the back of a flat glass to press down firmly. Chill until ready to use.
Beat cream cheese, sweetened condensed milk and Egg Beaters in bowl of stand mixer. Add in zest and lemon juice and mix until combined.
Combine gelatin powder and boiling water in a small bowl, stirring until dissolved. Allow to cool for 2 minutes and then mix into the cream cheese mixture until evenly incorporated.
Pour mixture over chilled crust and chill pan for 6 hours or overnight.