For crust, place zwieback toasts and butter in food
processor. Cover; pulse until coarse crumbs form. Pat thin layer of crumbs onto bottom
of 9-inch springform pan.
For filling, place gelatin in medium bowl. Add boiling water; stir until gelatin
is completely dissolved.
Beat cream cheese, sugar substitute and vanilla in large bowl with electric mixer
at medium speed until well blended. Beat in whipped topping. Add dissolved gelatin
in steady stream while beating at low speed. (Mixture will become loose and lumpy.)
Beat 4 minutes at medium speed until smooth and creamy, scraping side of bowl occasionally.
Fold frozen blueberries into cream cheese mixture; spread in prepared pan. Refrigerate
3 hours or until set. Garnish with fresh blueberries and mint, if desired.
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