Ingredients

1 can (12 ounces) evaporated milk

1-1/2 cups graham cracker crumbs

1/3 cup butter, melted

1 package (.3 ounce) sugar-free lemon gelatin

1 cup boiling water

3 tablespoons lemon juice

1 package (8 ounces) reduced-fat cream cheese

3/4 cup sugar

1 teaspoon vanilla extract

Directions

Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.

In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set.

Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool.

In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers. Yield: 20 servings.

Nutritional Facts1 piece equals 135 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 136 mg sodium, 15 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.