Cheesecake With Lemon

Materials:

3 cups vanilla wafer crumbs

1/3 to 1/2 cup NutraSweet® Spoonful

1 pint blueberries

1 cup skim milk

2 pints raspberries1

3 Tablespoons NutraSweet® Spoonful

1 envelope (1/4 ounce) unflavored gelatin

2 teaspoons vanilla

2 packages (8 ounces each) reduced fat cream cheese, softened

1 package (3 ounces) reduced fat cream cheese, softened

2 Tablespoons lemon juice4 Tablespoons margarine, metled

1 Tablespoon grated lemon rind

Preparation:

Mix crumbs, margarine and 3 Tablespoons NutraSweet® Spoonful in medium bowl; pat evenly on bottom of jelly roll pan, 15 by 10 inches.

Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, 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 NutraSweet® Spoonful. Pour mixture over crust;

refrigerate until set, 3 to 4 hours.

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

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