Patriotic Cheesecake
A “light is right” patriotic salute to cheesecake, decked out with blueberry and raspberry stars and stripes.
Ingredients:
3 cups vanilla wafer crumbs
4 tablespoons margarine, melted
3 tablespoons measurable sweetener/sugar substitute
1 envelope (1/4 ounce) unflavored gelatin
1 cup skim milk
2 packages (8 ounces each) reduced fat cream cheese, softened
1 package (3 ounces) reduced fat cream cheese, softened
2 tablespoons lemon juice
1 tablespoon grated lemon rind 2 teaspoons vanilla
1/3 to 1/2 cup measurable sweetener/sugar substitute
1 pint blueberries
2 pints raspberries
Directions:
Mix crumbs, margarine and 3 tablespoons sugar substitute 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.
Recipe yields 16 servings.
Nutrition information per serving (approximately 1/16 recipe):
Calories 170
Protein 5g
Carbohydrates 16g
Total fat 10g
Saturated Fat 3g
Cholesterol 22mg
Fiber 3g
Sodium 202mg
Diabetic Food Exchange: 1 starch, 2 fat
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September 1st, 2008
Posted by
fitnfree |
Kitchen Creations |
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