Fourth Of July Cheesecake
  • Crust:
  • 3 cups reduced fat vanilla wafer crumbs
  • 4 tablespoons reduced fat margarine, melted
  • 3 tablespoons NutraSweet Spoonful sweetener
  • Filling:
  • 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
  1. 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.
  2. 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.
  3. Per serving: 267 Calories; 5g Fat (18% calories from fat); 8g Protein; 48g Carbohydrate; 6mg Cholesterol; 382mg Sodium
  4. Notes : Before serving, decorate to look like a flag, using blueberries for the stars and raspberries for the strips.