Title: CHEESECAKE WITH RASPBERRY SAUCE - LITE
Categories: Cakes, Desserts, Low calorie, Low fat, Pies & past
Yield: 12 servings
1/4 c Graham Cracker Crumbs
500 ml Cottage Cheese, 2% Fat
500 g Cream Cheese - Fat Free
Philadelphia
1 c Sugar
2 tb Cornstarch
1 ts Vanilla Extract
1 ea Egg
2 ea Egg Whites
300 g Raspberries, Frozen --
Thawed
1 tb Cornstarch
1/2 c Jelly
Sprinkle graham crumbs evenly over bottom of lightly
greased 9 inch springform pan.
Puree well drained cottage cheese in processor until
smooth. Add cream cheese, cut into cubes and continue
processing until smooth. With processor on, gradually
add sugar, cornstarch and vanilla. Add egg and egg
whites, one at a time to cream cheese mixture; process
using on and off action until just blended; pour into
pan. Bake at 450 for 10 min.; reduce to 250 and bake
35 - 40 min. Cool.
Refrigerate overnight. Serve with Raspberry sauce.
Raspberry Sauce: Drain thawed,frozen raspberries,
reserving juice. Place berries in sieve; crush to
extract additional juice. Discard seeds. Whisk
cornstarch and heated jelly into juice. Cook sauce in
microwave on High until thickened (1-2 min).
Refrigerate until cool. Makes 1 1/4 cups.
