1 1/2 c low-fat graham cracker crumbs
1 tbsp oil
3 tbsps granulated sugar
Filling
1 env unflavored gelatin
1 c skim milk
1 lb cream cheese -- softened
4 oz cream cheese -- softened
2 tbsp lemon juice
1 tbsp lemon peel -- grated
2 tsps pure vanilla extract
1/2 c granulated sugar
2 c frozen blueberries
4 c frozen raspberries
Preheat oven to 350. Prepare a jelly roll pan with cooking spray; set aside. To prepare crust, combine graham cracker crumbs, oil, and 3 tablespoons sugar. Pat crumb mixture evenly on bottom of prepared pan. Bake for 10 minutes; cool. In a saucepan, combine gelatin and milk. Let stand 2 minutes. Then, heat over medium heat, stirring constantly, until gelatin is dissolved. Cool to room temperature; set aside. In a mixing bowl, combine cream cheese, lemon juice, lemon peel, vanilla extract, and remaining sugar. Add milk mixture. Pour entire mixture over baked crust. Refrigerate until set, 4 hours.
To serve, decorate to look like a flag, using the blueberries for the stars, and the raspberries for the stripes.
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