Low Fat Raspberry Recipes

Ingredients:

nonstick cooking spray
4 chocolate wafers, crushed -1/4 cup
2 cup thick yogurt
8 oz nonfat cream cheese, softened
2/3 cup granulated sugar, divided -plus 1/4 cup
1/4 cup skim milk
2 tbsp all-purpose flour
2 tsp vanilla extract
3 egg whites -or 1/2 cup fat-free egg substitut
1 tbsp unsweetened cocoa powder
1 tsp chocolate extract
l0 ounces frozen raspberries, thawed and dra -with juice reserved
1/2 cup granulated sugar
1 1/2 tbsp cornstarch

Instructions:

1. Preheat oven to 300°F. Spray 9-inch springform pan with cooking spray.
Sprinkle chocolate-wafer crumbs on bottom of pan.

2. In medium bowl, beat Thick Yogurt and cream cheese with electric mixer
on medium speed until smooth. Add 2/3 cup sugar, milk, flour vanilla and
egg whites. Beat at medium speed about 2 minutes or until smooth.

3. In small bowl, beat in cocoa and chocolate extract until blended.
Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter
by spoonfuls onto vanilla batter. Swirl through batter with metal spatula
for marbled design, being careful not to touch bottom.

4. Bake 1 hour. Turn off oven; leave cheesecake in oven with door closed 30
minutes. Cool 15 minutes.

5. Add enough water to reserved raspberry juice to measure 1 1/4 cups. Mix
the remaining 1/4 cup sugar and cornstarch in 1 1/2-quart saucepan. Stir in
juice mixture and raspberries. Heat to boiling over medium heat, stirring
frequently. Boil and stir 1 minute. Cool; strain. Spread over cheesecake.
Cover and refrigerate at least 3 hours.

Makes 12 servings. Preparation time: 25 minutes. Cooking time: 2 hours.
Chilling time: 3 hours.

Per serving: About 160 cal, 8 g pro, 30 g car, 1 g fat, 6% cal from fat, 3
mg chol, 182 mg sod, 1 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 12