Free Recipe Fourth of July Cheesecake

Recipe Type: C Recipes

Recipe Preparation: cook

Cooking Ingredients for Fourth of July Cheesecake Recipe

1 c Vanilla wafer crumbs
4 tb Margarine – melted
3 tb NutraSweet – Spoonful
1 Env. (1/4 oz.) unflavored
– gelatin
1 c Skim milk
2 pk 8 oz. each – reduced fat
– cream cheese – softened
1 pk 3 oz. – reduced fat cream
-cheese – softened
2 tb Lemon juice
1 tb Grated lemon rind
2 ts Vanilla extract
1/3 c To 1/2 cup NutraSweet
-Spoonful
1 pt Blueberries
2 pt Raspberries

Fourth of July Cheesecake Preparation

This recipe came from a cookbook that you can get by calling the NutraSweet/Eqaul Company. The cookbook is called THE NUTRASWEET SPOONFUL RECIPE COLLECTION. MM format by Ursula R. Taylor. Mix crumbs, margarine and the 3 tbsp. 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 constaantly, 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 NutraaSweet Spoonful. 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, and the raspberries for the stripes. Yield: 16 servings. NUTRITIONAL INFORMATION: Serving Size: 1 pc. – approximately 1/16 recipe. Calories 170, Protein 5 g. carbohydrates 16 g, total fat 10 g, saturated fat 3 g, cholesterol 22 mg, fiber 3 g, sodium 202 mg. DIABETIC FOOD EXCHANGE: 1 starch and 2 fat PERSONAL NOTE from U. Taylor – folks I”ve made this one and left it plain ~ it was delicious – am thinking there are other possiblities for decorations depending on holidays – for Easter – tint SF coconut – use as grass and put SF jelly beans and maybe a SF chocolate bunny. Also noticed that the crust was very dry so added a little more margarine…. Posted to MM-Recipes Digest V5 #021 by Robert Ellis <rpearson@snowcrest.net> on Jan 20, 1998

Cooking Temperature:

Recipe Serves: 16

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