Weight Watchers Raspberry Cheesecake

89 calories and ZERO grams of fat per serving! TWO points! Enjoy.
You need:
nonstick spray coating
1 4-serving size pkg sugar-free lemon-flavored gelatin
1/2 C boiling water
1 12-oz can evaporated skim milk
1/3 C frozen lemonade concentrate, thawed
2 C cubed angel food cake
2 C raspberries (should be fresh, but I thawed some frozen)
1 Tbs. sugar
an 8 in. springform pan
1. Spray the bottom of springform pan with nonstick coating. Setaside.2. In a large bowl dissolve the lemon gelatin in the boiling water. Stir inthe evaporated skim milk and thawed lemonade concentrate. Cover and refrigerateuntil mixture mounds when spooned (1 1/2 to 2 hrs)3. Beat the gelatin mixture with an electric mixer on medium to high speedfor 5 to 6 minutes or until mixture if fluffy.4. Arrange angel food cake cubes on the bottom of the springform pan. Pourgelatin mixture over cake cubes. Cover and refrigerate for at least 4 hours oruntil firm.5. Meanwhile, in a small bowl stir together the raspberries and sugar.Cover and refrigerate at least 2 hours.6. To serve, remove sides of pan. Cut dessert into wedges; place on dessert plates. Top with Raspberries. Makes 12 Servings.