April, the Rouses dietitian, shares this red, white & blue no-bake cheesecake. It's the perfect light, refreshing dessert for the 4th of July!


  • sugar free lemon gelatin, 4 serving size
  • 1/2 cup boiling water
  • 8 oz. fat free cream cheese, softened
  • 2 cups light whipped topping
  • ¼ cup fresh blueberries, washed and smashed with juice
  • 1 package of mini graham cracker pie crusts
  • 8 ounces fresh strawberries, washed and sliced length-wise


Dissolve gelatin in boiling water. In separate bowl, beat cream cheese until smooth; gradually beat in gelatin.

Fold whipped topping and blueberries into cheese mixture; spoon into crust. Top with strawberry halves for garnish. Chill 2 hours.

Nutritional Information: Filling (6 ½ cup servings) per serving: 120 cal, 3g fat, 8g protein, 16 g carbs, 345 mg sodium. With mini crust per serving: 220 cal, 7.5 g fat, 9 g pro, 29 g carbs, 455 mg sodium

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