Some NO-BAKE Recipes taken from www.kraftfoods.com

Mediterranean Marinated Vegetable Salad

Prep Time: 15 min

Total Time: 1 hr 15 min

Makes: 8 servings, 1 cup each.

2 large tomatoes, cut into wedges 

1 medium each: green and yellow pepper, coarsely chopped 

1 medium zucchini, cut lengthwise in half, sliced 

1/4 cup red onion wedges 

1/2 cup KRAFT Zesty Italian Dressing 

2 Tbsp. chopped fresh basil 

2 cloves garlic, minced 

1 cup KRAFT Natural Italian* Cheese Crumbles 

TOSS tomatoes, peppers, zucchini and onions in large bowl. 

COMBINE dressing, basil and garlic. Pour over vegetable mixture; toss to coat. 

ADD cheese; mix lightly. Refrigerate at least 1 hour before serving.

Substitute

Prepare as directed, using KRAFT Light Zesty Italian Reduced Fat Dressing.

Make Ahead

Salad can be stored in refrigerator up to 24 hours before serving.

NUTRITION INFORMATION

Nutrition (per serving)

Calories 110  Total fat 7g  Saturated fat 2.5g  Cholesterol 10mg  Sodium 400mg  Carbohydrate 6g  Dietary fiber 1g  Sugars 3g  Protein 5g  Vitamin A 15%DV  Vitamin C 80%DV  Calcium 15%DV  Iron 2%DV

PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

Prep Time: 15 min

Total Time: 4 hr 15 min

Makes: 16 servings, one piece each

1-1/2 cups HONEY MAID Graham Cracker Crumbs 

1/4 cup (1/2 stick) butter, melted 

2 Tbsp. sugar  

4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened 

1/2 cup sugar 

1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained 

1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided 

 LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling. 

BEAT Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover. 

REFRIGERATE 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining whipped topping. Store any leftover cheesecake in refrigerator. 

KRAFT KITCHENS TIPS

 Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. This cheesecake makes enough for 16 servings.

Variation

Omit mixed frozen berries. Add 3 cups fresh mixed berries and additional 1/4 cup sugar to Neufchatel cheese mixture, mixing with electric mixer on medium speed until well blended.

NUTRITION INFORMATION

 Nutrition (per serving)

Calories 280  Total fat 18g  Saturated fat 12g  Cholesterol 45mg  Sodium 330mg  Carbohydrate 24g  Dietary fiber 1g  Sugars 16g  Protein 6g  Vitamin A 15%DV  Vitamin C 25%DV  Calcium 6%DV  Iron 2%DV