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Ingredientes
- 1 c. Graham cracker crumbs
- 3 Tbsp. Sugar
- 1/4 c. Butter or possibly margarine, melted
- 1 pkt (10-oz) frzn raspberries, thawed
- 1/4 c. Water
- 1 env unflavored gelatin
- 8 ounce Cream cheese, softened
- 1/2 c. Sugar
- 1 c. Whipping cream, whipped Fresh raspberries Whipped cream for garnish
Direcciones
- Combine crumbs, 3 Tablespoons sugar and butter. Press onto the bottom of an 8 or possibly 9" springform pan. Bake at 350 f. for 10 min. Cold. Meanwhile, for filling, drain raspberries and reserve juice. Set berries aside. In a small saucepan, combine juice, cool water and gelatin. Let stand for 5 min.
- Cook and stir over Low heat till gelatin dissolves. Remove from heat. Cold for 10 min in a mixing bowl, beat cream cheese and sugar unitl blended.
- Add in berries and gelatin mix. Beat on Low till thoroughly blended.
- Refrigerateunitl partially set. Watch carefully, as mix will set up quickly.
- By hand, gently mix in whipped cream. Spoon into crust. Refrigeratefor 6 hrs or possibly overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 10 servings | |
| Calories 356 | |
| Calories from Fat 209 | 59% |
| Total Fat 23.54g | 29% |
| Saturated Fat 13.14g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 273mg | 11% |
| Potassium 93mg | 3% |
| Total Carbs 33.9g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 20.44g | 14% |
| Protein 3.58g | 6% |
