Recipe for Fourth Of July Cheesecake


3 cup vanilla wafer crumbs
4 tablespoon margarine, melted
3 tablespoon nutrasweet spoonful
1 envelope (1/4ounce)
1 unflavored gelatin
1 cup skim milk
2 pkg (8 ounces each) reduced fat
1 cream cheese, softened
1 pkg (3 ounces) reduced fat cream
1 cheese, softened
2 tablespoon lemon juice
1 tablespoon grated lemon rind
2 teaspoon vanilla
1/3 to 1/2 cup nutrasweet
1 spoonful
1 pint blueberries
2 pint raspberries


MIX CRUMBS, margarine and 3 tablespoons 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 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; refriger- ate until set, 3 to 4 hours. BEFORE SERVING, decorate to look like a flag, using the blueberries for the stars, the raspberries for the stripes.

Makes 16 servings.

A patriotic salute to classic cheesecake, this party-sized dessert is decked out with blueberry and raspberry stars and stripes.

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