Low Fat Raspberry Recipes

Ingredients:

1 no ingredients

Instructions:

24 plain chocolate wafer cookies (half of a 9 ounce box)
Nonfat cooking spray
2 (8 ounce) packages fat-free cream cheese
1 cup sugar
1 cup cocoa
1 teaspoon pure vanilla extract
3 Tablespoons sugar-free seedless black raspberry preserves
1/2 cup fat free egg substitutes
1 (16 ounce) container fat-free sour cream
1/4 teaspoon salt

For Fruit Topping:

1 (10 ounce) box sweetened frozen raspberries, thawed
2 Tablespoons cornstarch

In a food processor or blender, grind the plain chocolate wafers
into fine crumbs. Generously coat a 8.1/2 inch or 9 inch
springform pan with nonstick cooking spray. Pour the crumbs into
the pan and tilt to coat the bottom and the sides evenly. Set
aside.

Preheat oven to 350^F. With an electric mixer, beat the fat-free
cream cheese until soft. Add the sugar, cocoa, vanilla extract
and raspberry preserves and continue beating until the
ingredients are incorporated. Add the egg substitutes, fat free
sour cream and salt and continue beating until no lumps remain
and mixture is smooth and liquid. You may have to beat the
mixture for several minutes to reach this consistency.

Pour the batter into the prepared pan. Place in oven and
immediately reduce oven temperature to 300 degrees. Bake for one
hour, or until center is set and firm to the touch. Turn off oven
and allow cheesecake to stay in cooling oven for one hour longer.
Remove and cool completely. Refrigerate overnight before serving.

To make the raspberry sauce, puree the raspberries in a food
processor or blender. Strain the pulp through a tea strainer,
pressing to remove all the seeds. Discard seeds. Place the
cornstarch in a saucepan and stir in the raspberry juice. Bring
to a boil, stirring constantly until thickened. Remove from heat
immediately to prevent lumps from forming. Cool and chill.
Serve one tablespoon of sauce on top of each slice of cheesecake.

Cake can also be frozen for two to three weeks before serving. To
serve, thaw for 2 days in the refrigerator, then allow to come to
room temperature before slicing.

Makes 10 servings

Per serving, including raspberry sauce:

Calories 254
Fat 3.7 grams
Cholesterol 11.3 milligrams
Sodium 405 milligrams

Source: Times-Picayune - January 5th 1995

From The Cookie Lady's Files

Servings: 1