2 pkgs. lemon-flavor gelatin (4 serving size)
1 (8 oz.) pkg. Neufchatel cream cheese
1 (8 oz.) container fat-free sour cream substitute
1/4 c. sugar
1 tsp. vanilla

1. In small saucepan over high heat, heat 2 cups water to boiling. Remove saucepan from heat, stir in both packages gelatin until completely dissolved.

2. Pour gelatin mixture into large bowl; stir in 1 cup cold water. Refrigerate until gelatin is almost set, about 1 hour.

3. In small bowl, with mixer at medium speed, beat light cream cheese, sour cream substitute, sugar and vanilla until smooth. With mixer at high speed, beat cream cheese mixture into partially set gelatin until thick and foamy, about 5 minutes.

4. Pour gelatin mixture into 9 x 2 1/2 inch springform pan. Refrigerate until completely set, about 4 hours.

5. Dip metal spatula in hot water to gently loosen edge of dessert. Spread orange marmalade (very gently) on top. Serves 12. 155 calories, 3 grams fat, 7 milligrams cholesterol, 170 milligrams sodium.