Upside-Down No-Bake Cheesecake

Recipe Ingredients

1 tablespoon	15ml	Fresh lemon juice
1		Unflavored gelatin
1/2 cup	118ml	Evaporatedskimmed milk
1/4 cup	49g / 1.7oz	Sugar
2 cups	292g / 10oz	Nonfat cottage cheese
1 cup	237ml	Aspartame-sweetened vanilla nonfat yogurt
2 tablespoons	30ml	Nonfat sour cream
1 teaspoon	5ml	Vanilla extract
1/8 teaspoon	0.6ml	Almond extract
12		Graham cracker 2 1/2" squares - made into crumbs
1 1/2 cups	355ml	Fresh raspberries
		= (or 1 1/2 cups sliced fresh
		Strawberries)

Recipe Instructions

In a small bowl, combine the lemon juice and 2 tablespoons cold water; sprinkle with the gelatin and let soften 5 minutes.

Meanwhile, in a small saucepan over medium heat, heat the milk and sugar until the sugar is dissolved and the milk is just heated through, 2 to 3 minutes. Remove from the heat and stir in the gelatin mixture, stirring until the gelatin is thoroughly dissolved.

In a blender or food processor, puree the cottage cheese, yogurt, sour cream, extracts and the gelatin mixture. Pour into a 10- by 6-inch glass baking dish; sprinkle evenly with the cracker crumbs. Refrigerate, covered, until firm, at least 3 hours. Top with the raspberries.

This recipe yields 8 servings.

Per Serving: 158 Calories, 1 g Total Fat, 0 g Saturated Fat, 6 mg Cholesterol, 303 mg Sodium, 25 g Total Carbohydrate, 1 g Dietary Fiber, 11 g Protein, 127 mg Calcium.

Serving Provides: 1 Bread, 1 Protein/Milk.

Points Per Serving: 3.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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