Cheesecake ( fourth of july )
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Vanilla wafer crumbs |
| 4 | tablespoons | Margarine, melted |
| 3 | tablespoons | NutraSweet Spoonful |
| 1 | Envelope (1/4ounce) | |
| Unflavored gelatin | ||
| 1 | cup | Skim milk |
| 2 | packs | (8 ounces each) reduced fat |
| Cream cheese, softened | ||
| 1 | pack | (3 ounces) reduced fat cream |
| Cheese, softened | ||
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Grated lemon rind |
| 2 | teaspoons | Vanilla |
| ⅓ | To 1/2 cup NutraSweet | |
| Spoonful | ||
| 1 | pint | Blueberries |
| 2 | pints | Raspberries |
Directions
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 ⅓ to ½, 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