Berry-Topped Cheesecake

Carb. per serving 14 g

Servings 12 (1 wedge each)

Prep 45 minutes   Bake 8 minutes

Chill 4 hours

• 1½ cups small pretzel twists (2 ounces; about 34)
• 2 tablespoons sliced almonds, toasted
• 3 tablespoons butter, melted
• ⅓ cup water
• 1 envelope unflavored gelatin
• 1½ 8-ounce tubs light cream cheese, softened
• 1 8-ounce carton light sour cream
• ¼ cup powdered sugar
• ½ teaspoon almond extract
• ½ of an 8-ounce container frozen light whipped dessert topping, thawed
• 1 cup quartered or halved fresh strawberries
• 1 cup fresh blackberries or blueberries

1. Preheat oven to 350°F. For crust, in a food processor combine pretzels and sliced almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press pretzel mixture evenly onto the bottom of an 8- or 9-inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.

2. For filling, place the water in a small saucepan; sprinkle with gelatin (do not stir). Let stand for 5 minutes to soften. Stir over low heat until gelatin is dissolved. Remove from heat; set aside to cool slightly.

3. In a large bowl beat cream cheese, sour cream, powdered sugar, and almond extract with an electric mixer on medium speed until smooth; slowly beat in gelatin mixture until combined. Fold in whipped topping.

4. Spread half of the filling evenly over cooled crust. Top with half of the strawberries and half of the blackberries. Spread the remaining cream cheese mixture over berries. Cover and chill for 4 to 24 hours or until set.

5. To serve, using a sharp knife, loosen cheesecake from pan; remove sides of pan. Cut cheesecake into 12 wedges. Top each serving with some of the remaining strawberries and blackberries.

Per serving: 176 cal., 11 g total fat (7 g sat. fat), 28 mg chol., 236 mg sodium, 14 g carb. (1 g fiber, 7 g sugars), 6 g pro. Exchanges: 1 carb., 2 fat.