| Memorial Day Cheesecake
16 servingsCrust:
1 1/2 cup of low-fat graham cracker crumbs
1 tablespoon of oil, melted
3 tablespoons of granulated sugar Filling:
1 envelope of unflavored gelatin
1 cup of skim milk
16 ounces of fat-free cream cheese, softened
3 ounces of fat-free cream cheese, softened
2 tablespoons of lemon juice
1 tablespoon of lemon peel, grated
2 teaspoons of pure vanilla extract
1/2 cup of granulated sugar
2 cups of frozen blueberries
4 cups of frozen raspberries |
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Preheat your oven to 350ºF. 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 extract, and remaining sugar. Add milk mixture. Pour entire mixture over baked crust. Refrigerate until set, 4 hours. Notes: To serve, decorate to look like a flag, using the blueberries for the stars, and the raspberries for the stripes. |
