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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
cheese cake lemon joice
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.


 
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