Cheesecake With Jelly Glaze
|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|
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.