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Patriotic Cheesecake

Happy Healthy Holidays!

A "light is right" patriotic salute to cheesecake, decked out with blueberry and raspberry stars and stripes.

Cream cheese for Patriotic Cheesecake

Recipe Ingredients

3 cups vanilla wafer crumbs
4 tablespoons butter, melted
3 tablespoons measurable sugar substitute (such as Steviva)
1 envelope (1/4 ounce) unflavored gelatin
1 cup skim milk
2 packages 8 oz light cream cheese, soft
1 package 3 oz light cream cheese, soft
2 tablespoons lemon juice
1 tablespoon grated lemon rind
2 teaspoons vanilla
1/3 to 1/2 cup measurable sugar substitute
1 pint blueberries
2 pints raspberries

Recipe Directions

Mix crumbs, margarine and 3 tablespoons sugar substitute 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 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, the raspberries for the stripes.

Nutrition Information

Recipe yields 16 servings
Calories: 170
Protein: 5g; Carbohydrate: 16g; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 22mg; Fiber: 3g; Sodium: 202mg

Exchanges: 1 starch, 2 fat

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