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Cheesecake With Jelly Glaze Recipe
|Nonfat cream cheese||8 Ounce|
|Nonfat yogurt||1 Cup (16 tbs) (With Aspartame)|
|Unsweetened gelatin||1 Tablespoon (1 Package)|
|Water||1⁄3 Cup (5.33 tbs)|
|Fruit||1 Cup (16 tbs), cut into pieces (Canned No Sugar Added)|
|Jelly||3 Teaspoon, made with saccharin|
Serving size: Complete recipe
Calories 355 Calories from Fat 67
% Daily Value*
Total Fat 7 g11.4%
Saturated Fat 0.27 g1.4%
Trans Fat 0 g
Cholesterol 4.5 mg
Sodium 207.9 mg8.7%
Total Carbohydrates 42 g14%
Dietary Fiber 1.8 g7.2%
Sugars 35.8 g
Protein 27 g53.3%
Vitamin A 8.6% Vitamin C 53.2%
Calcium 47.6% Iron 2.2%
*Based on a 2000 Calorie diet
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.