Cheesecake With Jelly Glaze Recipe
Ingredients
8 oz. nonfat cream cheese
1 cup nonfat yogurt sweeta with aspartame
1 pkg. unsweetened gelatin
1/3 cup water
1 tsp measures-like-sugar aspartame
1 cup fresh fruit cut into pieces, or canned, no sugar added
3 tsp jelly, made with saccharin
Directions
Combine the cream cheese and yogurt and beat until smooth.
In a small saucepan, sprinkle the gelatin into the water; let soften for 2 minutes.
Over low heat, stir to dissolve the gelatin.
Remove from the heat and add to cream cheese mixture.
Add the aspartame.
With an electric mixer, beat until smooth.
Pour into a crust of your choice (A graham cracker crust is traditional.) Arrange the fruit on top.
Microwave the jelly for 30 seconds or heat in a saucepan over low heat.
When jelly is liquefied, use a pastry brush to glaze the top of the pie.
In a small saucepan, sprinkle the gelatin into the water; let soften for 2 minutes.
Over low heat, stir to dissolve the gelatin.
Remove from the heat and add to cream cheese mixture.
Add the aspartame.
With an electric mixer, beat until smooth.
Pour into a crust of your choice (A graham cracker crust is traditional.) Arrange the fruit on top.
Microwave the jelly for 30 seconds or heat in a saucepan over low heat.
When jelly is liquefied, use a pastry brush to glaze the top of the pie.
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