Fourth Of July Cheesecake

1 cup vanilla wafer crumbs
4 tablespoons margarine, melted
3 tablespoons NutraSweet Spoonful
1 1/4 ounce package unflavored gelatin
1 cup skim milk
2 8 ounce packages reduced fat cream cheese, softened
1 3 ounce package reduced fat cream cheese, softened
2 tablespoons lemon juice
1 tablespoon grated lemon rind
2 teaspoons vanilla extract
1/3 cup to 1/2 cup NutraSweet Spoonful
1 pint blueberries
2 pints raspberries

Mix crumbs, margarine and the 3 tablespoons NutraSweet Spoonful in a medium bowl; pat evenly on bottom of jelly roll pan, 15 x 10 inches. Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature. Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2 cup NutraSweet Spoonful. Pour mixture over crust; refrigerate until set, 3 to 4 hours. Before serving, decorate to look like a flag, using the blueberries for the stars and the raspberries for the stripes. 16 servings.

Nutritional Information per serving:
Calories 170, Protein 5 g Carbohydrates 16 g, Total fat 10 g, Saturated fat 3 g, Cholesterol 22 mg, Fiber 3 g, Sodium 202 mg
Diabetic Exchanges: 1 starch, 2 fat


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