Desserts

Fruit Cheesecake

(6 servings)

½ cup evaporated skim milk
4 tablespoons lemon juice
6 tablespoons water
8 packets (2 teaspoons) Sweet 'N Low® granulated sugar substitute
1 envelope unflavored gelatin
1 cup cottage cheese
½ teaspoon vanilla extract
1 cup well-drained dietetic (packed in water) fruit cocktail
Crust optional

Place milk in freezer. Mix lemon juice with water, Sweet 'N Low and gelatin. Cook and stir until gelatin dissolves, then cool. Put cheese through sieve or blender and beat until smooth. Stir in gelatin mixture and vanilla, blending well. Chill until partially set. Whip frozen milk until it peaks. Fold fruit into partially set cheese, then fold in whipped milk. Spoon into spring form pan or square cake pan and refrigerate overnight. Sit on top of crust, if desired.

Calories per serving:

55