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Lite Cheesecake

  • Serves 8.


  • 1 cup honey graham crackers, finely crushed
  • 3/4 cup sugar, divided
  • 3 Tablespoons margarine, melted
  • 1 envelope unflavored gelatin
  • 1 cup fat-free milk
  • 2 (8-oz.) pkgs. fat-free cream cheese, softened
  • 1 teaspoon vanilla
  • 1 Tablespoon grated lemon peel


Mix graham crackers, 1/4 cup sugar, and margarine in small bowl. Press onto bottom and side of 9-inch pie plate. Bake at 350° for five minutes, then cool. Sprinkle gelatin over milk in small saucepan; let stand one minute. Stir over low heat until gelatin is completely dissolved, about three minutes. Cool slightly. Blend cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until smooth. Add vanilla and lemon peel. Gradually blend in gelatin mixture on low speed until well-blended. Pour into crust. Refrigerate two to three hours or until firm. Garnish with strawberry slices before serving, if desired.

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