Patriotic Cheesecake

Makes 16 Servings


3 cups vanilla wafer crumbs
3 tablespoons NutraSweet® Spoonful™
1 cup skim milk
1 package (3 ounces) reduced-fat cream cheese, softened
1 tablespoon grated lemon rind
1/3 to 1/2 cup NutraSweet® Spoonful™
2 pints raspberries
4 tablespoons margarine, melted
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
2 tablespoons lemon juice
2 teaspoons vanilla
1 pint blueberries


Mix crumbs, margarine and 3 tablespoons Nutrasweet® SpoonfulTM in 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, the raspberries for the stripes.

Nutritional Information

Calories: 170
Protein: 5 g
Carbohydrates: 16 g
Fat-total: 10 g
Saturated Fat: 3 g

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