Key Lime Cheesecake

Ingredients

2 Tbsp. HONEY MAID Graham Cracker Crumbs
2 env. KNOX Unflavored Gelatine
1/2 cup sugar
1 cup water
1 pkg. (8 oz.) fat-free cream cheese, softened
2 cups vanilla low-fat yogurt
1 can (6 oz.) frozen limeade concentrate, thawed

Instructions

• SPRAY bottom and side of 9-inch springform pan lightly with cooking spray; sprinkle evenly with graham cracker crumbs. Set aside. Mix gelatine and sugar in small saucepan. Add water; stir until well blended. Let stand 2 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring occasionally. Remove from heat.
• BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add yogurt and limeade concentrate, beating until well blended. Add gelatine mixture; mix well. Refrigerate until consistency of unbeaten egg whites, stirring occasionally. Pour into prepared pan.
• REFRIGERATE 4 hours or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.

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