Cheesecake may also be made with dietetic canned peaches or pears cut into small pieces.

1/2	cup	evaporated skimmed milk
4	tablespoons	lemon juice
6	tablespoons	water
3	teaspoons	Sweet 'n Low (13 packets)
1	envelope	unflavored gelatin
1	cup	cottage cheese
1/2	teaspoon	vanilla extract
1 1/2	cups	well-drained fruit cocktail (dietetic)

• Put milk in freezer.
• Mix lemon juice with water, Sweet 'n Low and gelatin. Cook and stir until gelatin dissolves, then cool.
• Put cheese through sieve or blender and beat until smooth. Stir in gelatin mixture and vanilla. Blend until well mixed and chill until partially set.
• Whip frozen milk until it peaks. Fold in partially set cheese mixture. Spoon into springform pan or square cake pan. Refrigerate overnight.

Note: If you like, you can use vanilla wafers or a graham cracker crust. Makes 6 servings, 55 calories per slice without crust or 75 calories with a crust.