| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 16 | Servings | |
INGREDIENTS
| 1 1/2 | c | Low-fat graham cracker crumbs |
| 1 | tb | Oil; melted |
| 3 | tb | Granulated sugar |
| 1 | Envelope unflavored gelatin | |
| 1 | c | Skim milk |
| 16 | oz | Fat-free cream cheese; softened |
| 3 | oz | Fat-free cream cheese; softened |
| 2 | tb | Lemon juice |
| 1 | tb | Lemon peel; grated |
| 2 | ts | Pure vanilla extract |
| 1/2 | c | Granulated sugar |
| 2 | c | Blueberries |
| 4 | c | Raspberries |
INSTRUCTIONS
CRUST FILLING Preheat oven to 350. Prepare a jelly roll pan with cooking spray; set aside. To prepare crust, combine graham cracker crumbs, oil, and 3 tablespoons sugar. Pat crumb mixture evenly on bottom of prepared pan. Bake for 10 minutes; cool. In a saucepan, combine gelatin and milk. Let stand 2 minutes. Then, heat over medium heat, stirring constantly, until gelatin is dissolved. Cool to room temperature; set aside. In a mixing bowl, combine cream cheese, lemon juice, lemon peel, vanilla, and remaining sugar. Add milk mixture. Pour entire mixture over baked crust. Refrierate until set, about 4 hours. Per serving: 214 Calories; 2g Fat (10% calories from fat); 8g Protein; 41g Carbohydrate; 5mg Cholesterol; 356mg Sodium NOTES : To serve, decorate to look like a flag, using the blueberries for the stars, and the raspberries for the stripes. From: Matejka@bga.Com (Anita A. Matejka date: Fri, 28 Jun 1996 12:49:41 -0500 Digest eat-lf.v096.n083 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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