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Fourth of July Cheesecake

 

A patriotic salute to classic cheesecake, this party-sized dessert is decked out with blueberry and raspberry stars and stripes.
19

Yield

16

servings

Prep

60

min

Cook

?

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

3 cups vanilla wafer crumbs
*
4 tablespoons margarine
melted
3 tablespoons artifical sweetener
*
1 envelope gelatin, unflavored
unflavored
1 cup milk, skim
2 packages cream cheese (reduced-fat)
8 ounces
*
1 package cream cheese (reduced-fat)
3 ounces
*
2 tablespoons lemon juice
1 tablespoon lemon zest
grated
2 teaspoons vanilla extract
1/3-1/2 cups artifical sweetener
*
1 pint blueberries
*
2 pints raspberries
*

Directions

Mix crumbs, margarine and 3 tablespoons sweetener 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 ⅓ to ½, cup sweetener.

Pour mixture over crust; refrigerate 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 3475% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 47mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 3%
Calcium 2% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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