Fourth Of July Cheesecake

Photo: flickr user Don Nunn

Ingredients

3 cups reduced fat vanilla wafer crumbs

4 tablespoons reduced fat margarine melted

3 tablespoons NutraSweet Spoonful sweetener

1 env unflavored gelatin

1 cup skim milk

16 ounces fat-free cream cheese softened

4 ounces fat-free cream cheese softened

2 tablespoons lemon juice, bottled

1 tablespoon lemon peel grated

2 teaspoons pure vanilla extract

1/2 cup NutraSweet Spoonful sweetener

2 cups frozen blueberries

4 cups frozen raspberries

Preparation

To prepare crust, combine crumbs, margarine, and three tablespoons sweetener in a mixing bowl. Press mixture firmly in a jelly roll pan.

Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine gelatin and milk in a saucepan. Let stand three minutes. Heat over medium-low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature. In a mixing bowl, combine cream cheese, milk mixture, lemon juice, lemon peel, vanilla extract, and remaining sweetener.

NOTES : Before serving, decorate to look like a flag, using blueberries for the stars and raspberries for the strips.

I used sugar instead of the sweetener for the cheesecake. When NutraSweet or Equal SPOONFUL is called for, sugar may be substituted for the same amount of sweetener. We have used the sweetener before in other recipes and didn't like the taste.

The pie is very easy to make since it calls for blueberry muffin mix. This turned out very well and taste great:-)