Title: Fourth of July Cheesecake
Categories: Dessert
Yield: 16 Servings

-----------------------------------CRUST-----------------------------------
1 1/2 c Low-fat graham cracker
-crumbs
1 tb Oil; melted
3 tb Granulated sugar

----------------------------------FILLING----------------------------------
1 Envelope unflavored gelatin
1 c Skim milk
16 oz Fat-free cream cheese;
-softened
3 oz Fat-free cream cheese;
-softened
2 tb Lemon juice
1 tb Lemon peel; grated
2 ts Pure vanilla extract
1/2 c Granulated sugar
2 c Blueberries
4 c Raspberries

Preheat oven to 350. Prepare a jelly roll pan with cooking spray; set
aside. To prepare crust, combine graham cracker crumbs, oil, and 3
tablespoons sugar. Pat crumb mixture evenly on bottom of prepared pan. Bake
for 10 minutes; cool. In a saucepan, combine gelatin and milk. Let stand 2
minutes. Then, heat over medium heat, stirring constantly, until gelatin is
dissolved. Cool to room temperature; set aside. In a mixing bowl, combine
cream cheese, lemon juice, lemon peel, vanilla, and remaining sugar. Add
milk mixture. Pour entire mixture over baked crust. Refrierate until set,
about 4 hours.

Per serving: 214 Calories; 2g Fat (10% calories from fat); 8g Protein; 41g
Carbohydrate; 5mg Cholesterol; 356mg Sodium

NOTES : To serve, decorate to look like a flag, using the blueberries for
the stars, and the raspberries for the stripes.

From: Matejka@bga.Com (Anita A. Matejka

date: Fri, 28 Jun 1996 12:49:41 -0500

Digest eat-lf.v096.n083

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.