1  Envelope Knox Unflavored Gelatin
1  Cup boiling Water
2  8-oz pkgs. Neufchatel Cheese
1  tsp. Vanilla extract
1/2  Cup Splenda, Equal Spoonful or 10-12 packages AS

Dissolve gelatin in blender with boiling water.  Stir with pulse.

Add Neufie cheese to dissolved gelatin.  Stir with pulse.

Add vanilla and sweetener. Blend just until smooth.

Pour into custard cups. Chill until firm. (about 1  1/2 - 2  hours)

Approx. counts for 1/8th recipe without added toppings:
150 Cal, 2.5 Carb, 6.75 Protein, 12 Fat

For an optional topping:

Chop a handful of fresh strawberries (or frozen without sugar) with a sprinkle of Splenda.  Place a little on each cheesecake just before serving.

I like to pour a 1/2 teaspoon of SF Da Vinci Strawberry or Almond syrup over the top, or sprinkle 1/2 tsp. SF Chocolate Fudge pudding mix over the top.

Another favorite topping is to grate a little unsweetened chocolate on top of the cheesecake and sprinkle with a bit of Splenda to sweeten.