CRUST:

2 c. graham cracker crumbs
1/2 c. butter, melted

LIME FILLING:

1 (8 oz.) pkg. low-calorie cream cheese, softened
1 c. part-skim Ricotta cheese
15 packets Equal

FILLING (continued) :
1/2 c. skim milk
1 fresh lime rind, grated
1/4 c. lime juice
1 env. unflavored gelatin
2 packets low-calorie whipped topping mix
1 c. skim milk

Crust: Blend crust ingredients thoroughly. Press crust over bottom and halfway up sides of 9 inch spring-form pan sprayed with non-stick vegetable spray. Bake in preheated 350 degree oven 8 to 10 minutes. Cool.

Filling: Blend together cream cheese and Ricotta cheese. Add Equal, 1/2 cup milk, and grated lime rind. Blend until smooth. In small saucepan, sprinkle gelatin over lime juice. Let soften 1 minute. Heat, stirring constantly, until gelatin dissolves, about 3 minutes. Add gelatin mixture to cheese mixture and blend until smooth. Prepare whipped topping according to package directions, substituting milk for water. Fold whipped topping into cheese mixture. Pour into crust and spread evenly. Chill 4 to 6 hours.

Makes one 9 inch cheesecake or 16 servings, 1 slice per serving. Calories per serving: 178 "Traditional" calories: 445. Diabetic exchange: 1/2 non-fat milk, 1/2 bread, 2 1/2 fat.