Start with the crust:

Preheat oven to 350F (or make this while you are baking something else). Place the graham crakers, cereal, Splenda, and cinnamon in a food processor and grind them into crumbs. You may also use a large freezer bag and rolling pin to crush them if you wish. Mix in the egg white and pulse to mix into a crumbly consistency.

Pat the mixture into the bottom of a sprayed, 9" spring form pan. Bake at 350 until it's firm and crispy (about 10 minutes). Allow to cool completely. This may be done ahead if you wish.

To make sugar-free sweetened condensed milk:

In a large bowl, combine a 12 ounce can of non-fat evaporated milk, 1 1/2 cups of non-fat dry milk, and 1/2 cup of Splenda. Mix thoroughly and chill. Keeps up to a week.

The filling:

This recipe works with blue - black - rasp - or straw(berries) equally well so use what's fresh in the market or what you have on hand in the garden/freezer. Puree the berries. Strain and combine with the lemon juice in a non-metallic bowl. I use the work bowl of the food processor. Sprinkle the gelatin over the top and allow it to sit for at least 10 minutes to soften and "bloom". Microwave the bowl for 10-20 seconds to warm the mixture and dissolve the gelatin. Add the cream cheese(s) and condensed milk then process until smooth. Allow this mixture to chill until it starts to thicken but is still pourable (10-20 mins). Pour (or scoop) the mixture over the prepared crust and allow to chill thoroughly (2 hours - overnight).

Top with a thin layer of sugar-free whipped topping if desired. Garnish with a few berries just prior to serving. Alternatively you could put the topping in a pastry bag and push it through a star tip to make a design on the top. Puree the extra berries and drizzle them on as a garnish.

Cut in moderatly thin slices (1/16 of the circle) to serve.

Nutrition analysis based on recipe w/ Blueberries and optional topping.

Each (app 90g) serving contains an estimated:

Cals: 132, FatCals: 29, TotFat: 3g

SatFat: 3g, PolyFat: 0g, MonoFat: 1g

Chol: 8mg, Na: 273mg, K: 262mg

TotCarbs: 30g, Fiber: 4g, Sugars: 7g

NetCarbs: 26g, Protein: 9g

Adapted from recipe by Chef Terry Conlan of Lake Austin Spa.