Cheese Cake with Lemon Joice

Serving size: 1

Yield: 16

Materials:

• 3 cups vanilla wafer crumbs
• 1 cup skim milk
• 1 package (3 ounces) reduced fat cream cheese, softened
• 2 pints raspberries
• 1 envelope (1/4 ounce) unflavored gelatin
• 2 Tablespoons lemon juice
• 1 pint blueberries
• 4 Tablespoons margarine, metled
• 1 Tablespoon grated lemon rind
• 3 Tablespoons NutraSweet® Spoonful
• 2 teaspoons vanilla
• 2 packages (8 ounces each) reduced fat cream cheese, softened
• 1/3 to 1/2 cup NutraSweet® Spoonful

Preparation:

1. Mix crumbs, margarine and 3 Tablespoons NutraSweet® Spoonful in medium bowl;

pat evenly on bottom of jelly roll pan, 15 by 10 inches.

2. Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium

3. low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.

4. 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.

5. Before serving, decorate to look like an American flag, using blueberries for the stars and the raspberries for the stripes.