| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheesecakes |
16 |
Servings |
INGREDIENTS
| 3 |
c |
Vanilla wafer crumbs |
| 4 |
tb |
Margarine, melted |
| 3 |
tb |
NutraSweet Spoonful |
| 1 |
|
Envelope (1/4ounce) |
|
|
Unflavored gelatin |
| 1 |
c |
Skim milk |
| 2 |
pk |
(8 ounces each) reduced fat |
|
|
Cream cheese, softened |
| 1 |
pk |
(3 ounces) reduced fat cream |
|
|
Cheese, softened |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Grated lemon rind |
| 2 |
ts |
Vanilla |
| 1/3 |
|
To 1/2 cup NutraSweet |
|
|
Spoonful |
| 1 |
pt |
Blueberries |
| 2 |
pt |
Raspberries |
INSTRUCTIONS
MIX CRUMBS, margarine and 3 tablespoons NutraSweet Spoonful 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; refriger- ate 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.
Makes 16 servings.
A patriotic salute to classic cheesecake, this party-sized dessert is
decked out with blueberry and raspberry stars and stripes.
From "The NutraSweet Spoonful Recipe Collection", 1992.
Reposted by Ken Strei
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