The cream cheese in this luscious cheesecake is a rich source of vitamin A and calcium.

Prep: 20 min - Total: 2 hr 25 min

14 squares HONEY MAID Low Fat Honey Grahams, finely crushed (about 1 cup)
3/4 cup sugar, divided
3 Tbsp. margarine or butter, melted
1 envelope KNOX Unflavored Gelatine
1 cup fat free milk
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. vanilla
1 tsp. grated lemon peel


MIX crumbs, 1/4 cup of the sugar and margarine in small bowl. Press on bottom and side of 9-inch pie plate. Bake at 350°F for 5 minutes; cool.

SPRINKLE gelatine over milk in small saucepan; let stand 1 minute. Stir on low heat until gelatine is completely dissolved, about 3 minutes. Cool slightly.

BLEND cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until smooth. Add vanilla and lemon peel. Gradually blend in gelatine mixture on low speed until well blended. Pour into prepared crust. Refrigerate 2 to 3 hours or until firm. Garnish with strawberry slices before serving, if desired.

Makes 8 servings

Take a Shortcut: : Use food processor or blender to quickly crush graham crackers into crumbs.

Nutritional Info Per Serving: Calories 240, Total fat 6g, Saturated fat 1.5g, Cholesterol 10mg, Sodium 460mg, Carbohydrate 35g, Dietary fiber 1g, Sugars 26g, Protein 12g

Diet Exchange: 2 Carbohydrate, 1 Meat (VL), 1 Fat

This recipe created by Kraft Foods.