Instructions: CRUST: Blend crust ingredients thoroughly and press over bottom and halfway up sides of 9-inch springform pan sprayed with non-stick coating.

Bake in preheated 350^ oven 8 minutes. Cool.

FILLING: Combine evaporated skim milk and 3 packets Equal; freeze 30 minutes or until slightly slushy. Beat Neufchatel cheese; ricotta cheese and 12 packets Equal until smooth. Blend gelatin with boiling water until melted. Stir in lemon juice and vanilla. SLOWLY add gelatin mixture to frozen milk mixture and beat until stiff. Fold into cheese mixture in thirds; blending each time until mixture is smooth. Pour into cooled crust and chill at least 6 hours or overnight before serving.

Makes one 9-inch
cheesecake or 16 servings.

1/2 nonfat milk, 1/2 bread, 2 fat

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