Recipe - Equal Cheesecake

DEE PENROD FGGT98B

SPICED GRAHAM CRACKER CRUST
2 cup Graham cracker crumbs
1 One half teaspoon Cinnamon
One half cup Diet margarine

FILLING
1 cup Evaporated skim milk
3 Equal packets
8 ounce Neufchatel cheese; softened
1 cup Partskim Ricotta Cheese
12 Equal packets
1 Unflavored gelatin envelope
2 tablespoon Boiling water
1 One half tablespoon Lemon juice
4 teaspoon Vanilla extract

CRUST: Blend crust ingredients thoroughly and press over bottom and
halfway up sides of 9inch springform pan sprayed with nonstick coating.
Bake in preheated 350^ oven 8 minutes. Cool.

FILLING: Combine evaporated skim milk and 3 packets Equal; freeze 30
minutes or until slightly slushy. Beat Neufchatel cheese; ricotta cheese
and 12 packets Equal until smooth. Blend gelatin with boiling water until
melted. Stir in lemon juice and vanilla. SLOWLY add gelatin mixture to
frozen milk mixture and beat until stiff. Fold into cheese mixture in
thirds; blending each time until mixture is smooth. Pour into cooled crust
and chill at least 6 hours or overnight before serving. Makes one 9inch
cheesecake or 16 servings.

Calories per serving: 146; Traditional Calories: 382; Diabetic exchange:
One half nonfat milk, One half bread, 2 fat SOURCE: Equal Delicious Recipes, c1983

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini