Cheesecake Mousse - cooking recipe

Ingredients

1 can evaporated skim milk
1 (3 oz.) pkg. lemon gelatin
1 c. boiling water
1/2 c. sugar
8 oz. nonfat cream cheese
2 tsp. vanilla
crushed low-fat graham crackers

Preparation

Place milk in a deep bowl with beaters.
Freeze until ice crystals start to form.
Dissolve gelatin in boiling water and cool to room temperature.
Beat icy milk on high until light and fluffy.
Beat cream cheese and sugar in a large bowl until fluffy. Blend in cooled gelatin and vanilla.
Add whipped evaporated milk.
Beat at high speed for 2 minutes.
Pour into dessert glasses and sprinkle with crumbs.
Chill 3 hours.