Skinny Recipe: Low Sugar Patriotic Cheesecake
Posted by Caitlin Norton
A low-sugar cheesecake will please everyone this holiday weekend whether they’re on a diet or not! You can make this as one large cake for easy transportation or break them up into mini muffins for kids and easy portion control.
Makes 16 servings
3 cups vanilla wafer crumbs
4 TBSP margarine, melted
1 envelope (1/4 ounce) unflavored gelatin
1 cup skim milk
2 packages (8 ounces each) plus one 3 ounce package of reduced fat cream cheese, softened
2 TBSP lemon juice
1 TBSP grated lemon zest
1/3 plus 3 TBSP NutraSweet® Spoonful™
2 TSP vanilla
1 pint strawberries
1 pint blueberries
Optional- light whipped cream (in the can)
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; refrigerate until set, 3 to 4 hours.
Before serving, decorate to look like a flag, using the blueberries for the stars, strawberries for the red stripes and whipped cream for the white stripes (optional).
Cholesterol 36 mg