Calorie Control Council | Recipes: Patriotic Cheesecake


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Flag cake

Patriotic Cheesecake

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

3 cups vanilla wafer crumbs	4 tablespoons margarine, melted
3 tablespoons NutraSweet® Spoonful™	1 envelope (1/4 ounce) unflavored gelatin
1 cup skim milk	2 packages (8 ounces each) reduced fat cream cheese, softened
1 package (3 ounces) reduced fat cream cheese, softened	2 tablespoons lemon juice
1 tablespoon grated lemon rind	2 teaspoons vanilla
1/3 to 1/2 cup NutraSweet® Spoonful™	1 pint blueberries
2 pints raspberries

Yield: Makes 16 servings

Mix crumbs, margarine and 3 tablespoons Nutrasweet® Spoonful^TM 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.

Per serving : 1 piece (approximately 1/16 recipe), 170 calories, 5 g protein, 16 g carbohydrates, 10 g total fat, 3 g saturated fat, 22 mg cholesterol, 3 g fiber, 202 mg sodium

DIABETIC FOOD EXCHANGE: 1 starch, 2 fat

Photo provided courtesy of The NutraSweet Company

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