Fourth of July Cheesecake

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Fourth of July Cheesecake Ingredients

CRUST	3 oz Fat-free cream cheese;
1 1/2 c Low-fat graham cracker	2 tb Lemon juice
1 tb Oil; melted	1 tb Lemon peel; grated
3 tb Granulated sugar	2 ts Pure vanilla extract
FILLING	1/2 c Granulated sugar
1 Envelope unflavored gelatin	2 c Blueberries
1 c Skim milk	4 c Raspberries
16 oz Fat-free cream cheese;

Instructions for Fourth of July Cheesecake

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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cream CheeseCuisine: Uncategorized

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