CRUST:

2 c. graham cracker crumbs (no cholesterol-Sunshine graham crackers)
1/2 c. butter, softened (Promise butter)

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 8-10 minutes. Cool.

LIME FILLING:

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

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 4-6 hours.

Makes 1 (9-inch) cheesecake or 16 servings, 1 slice per serving.

Per serving: Calories - 178; diabetic exchange - 1/2 nonfat milk, 1/2 bread, 2 1/2 fat. Calories when made with traditional ingredients: 445.

Lemon cheesecake: Substitute lemon rind and lemon juice.