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Title: Fourth of July Cheesecake
Categories: Cheesecake
Yield: 16 Servings
| 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 |
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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