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Name: Fourth of July Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 2 pt Raspberries; 2 tb Lemon juice; 1 Env. (1/4 oz.) unflavored; 2 pk 8 oz. each - reduced fat; 1 c Skim milk; 2 ts Vanilla extract; 3 tb NutraSweet - Spoonful; 1 c Vanilla wafer crumbs; 1 pk 3 oz. - reduced fat cream; 1 tb Lemon Rind grated; 1/3 c To 1/2 cup NutraSweet; 1 pt Blueberries; 4 tb Margarine - melted

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INGREDIENTS

2 pt Raspberries
2 tb Lemon juice
1 Env. (1/4 oz.) unflavored
2 pk 8 oz. each - reduced fat
1 c Skim milk
2 ts Vanilla extract
3 tb NutraSweet - Spoonful
1 c Vanilla wafer crumbs
1 pk 3 oz. - reduced fat cream
1 tb Lemon Rind ; grated
1/3 c To 1/2 cup NutraSweet
1 pt Blueberries
4 tb Margarine - melted

INSTRUCTIONS

This recipe came from a cookbook that you can get by calling the NutraSweet/Eqaul Company. The cookbook is called THE NUTRASWEET SPOONFUL RECIPE COLLECTION. MM format by Ursula R. Taylor. Mix crumbs, margarine and the 3 tbsp. 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 constaantly, 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 NutraaSweet 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, and the raspberries for the stripes. Yield: 16 servings. NUTRITIONAL INFORMATION: Serving Size: 1 pc. - approximately 1/16 recipe. Calories 170, Protein 5 g. carbohydrates 16 g, total fat 10 g, saturated fat 3 g, cholesterol 22 mg, fiber 3 g, sodium 202 mg. DIABETIC FOOD EXCHANGE: 1 starch and 2 fat PERSONAL NOTE from U. Taylor - folks Ive made this one and left it plain ~ it was delicious - am thinking there are other possiblities for decorations depending on holidays - for Easter - tint SF coconut - use as grass and put SF jelly beans and maybe a SF chocolate bunny. Also noticed that the crust was very dry so added a little more margarine.... Posted to MM-Recipes Digest V5 #021 by "Robert Ellis" on Jan 20, 1998

NOTES

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Fourth of July Cheesecake

2 pt Raspberries
2 tb Lemon juice
1 Env. (1/4 oz.) unflavored
2 pk 8 oz. each - reduced fat
1 c Skim milk
2 ts Vanilla extract
3 tb NutraSweet - Spoonful
1 c Vanilla wafer crumbs
1 pk 3 oz. - reduced fat cream
1 tb Lemon Rind grated
1/3 c To 1/2 cup NutraSweet
1 pt Blueberries
4 tb Margarine - melted

This recipe came from a cookbook that you can get by calling the  NutraSweet/Eqaul Company.  The cookbook is called THE NUTRASWEET SPOONFUL  RECIPE COLLECTION.   MM format by Ursula R. Taylor.  Mix crumbs, margarine and the 3 tbsp. 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 constaantly, 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  NutraaSweet 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, and the raspberries for the stripes. Yield: 16 servings.  NUTRITIONAL INFORMATION:  Serving Size:  1 pc. - approximately 1/16  recipe.  Calories 170, Protein 5 g. carbohydrates 16 g, total fat 10 g,  saturated fat 3 g, cholesterol 22 mg, fiber 3 g, sodium 202 mg.  DIABETIC FOOD EXCHANGE:  1 starch and 2 fat  PERSONAL NOTE from U. Taylor - folks Ive made this one and left it plain  ~ it was delicious - am thinking there are other possiblities for  decorations depending on holidays - for Easter - tint SF coconut - use as  grass and put SF jelly beans and maybe a SF chocolate bunny. Also noticed  that the crust was very dry so added a little more margarine....  Posted to MM-Recipes Digest V5 #021 by "Robert Ellis"  <rpearson@snowcrest.net> on Jan 20, 1998

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Nutrition

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Serving Size: 1 Serving (110g)
Recipe Makes: 16 Servings

Calories: 83
Calories from Fat: 16 (19%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.4g
Cholesterol 0.6mg		0 %
Sodium 38.3mg		1 %
Potassium 145.7mg		4 %
Total Carbohydrate 15.7g		5 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 12.2g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 83

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