Fourth Of July Cheesecake
3 cups reduced fat vanilla wafer crumbs
4 tablespoons reduced fat margarine, melted
3 tablespoons NutraSweet Spoonful sweetener
1 envelope unflavored gelatin
1 cup skim milk
2 pkg. (8 oz each) fat-free cream cheese, softened
4 oz fat-free cream cheese, softened
2 tablespoons lemon juice, bottled
1 tablespoon lemon peel, grated
2 teaspoons pure vanilla extract
1/2 cup NutraSweet Spoonful sweetener
2 cups frozen blueberries
4 cups frozen raspberries
To prepare crust, combine crumbs, margarine, and three tablespoons sweetener in a mixing bowl. Press mixture firmly in a jelly roll pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling.
To prepare filling, combine gelatin and milk in a saucepan. Let stand three minutes. Heat over medium-low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature. In a mixing bowl, combine cream cheese, milk mixture, lemon juice, lemon peel, vanilla extract, and remaining sweetener. Mix until well blended and smooth. Pour into crust. Refrigerate four hours.
Per serving: 267 Calories; 5g Fat (18% calories from fat); 8g Protein; 48g Carbohydrate; 6mg Cholesterol; 382mg Sodium
Notes : Before serving, decorate to look like a flag, using blueberries for the stars and raspberries for the strips.