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Receta Low Fat Raspberry Cheesecake
by Global Cookbook

Low Fat Raspberry Cheesecake
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Ingredientes

  • Crust-----
  • 1 c. Flour, all-purpose
  • 1 c. Brown sugar -- firmly packed
  • 1 c. Margarine, imitation
  • 1 c. Walnuts -- finely minced Filling-----
  • 8 ounce Light cream cheese -- Softened
  • 1 tsp Vanilla
  • 7 ounce Marshmallow cream
  • 8 ounce Cold whip Lite -- thawed
  • 1 pt Fresh raspberries Glaze-----
  • 1 c. Sugar
  • 1 c. Cornstarch
  • 2 c. Water
  • 3 ounce Sugar-free raspberry gelatin

Direcciones

  1. Heat oven to 325 degrees. Lightly spoon flour into measuring c.; level off. In large bowl, combine flour and brown sugar; mix well. Using fork or possibly pastry blender, cut in margarine till coarse crumbs form. Stir in walnuts.
  2. Lightly press mix in ungreased 15x10x1-inch baking pan. Bake at 325 degrees for 10 to 15 min or possibly till light golden. Cold.
  3. In large bowl, beat cream cheese and vanilla till light and fluffy. Add in marshmallow creme; beat just till combined. Mix in whipped topping.
  4. Chill about one hour or possibly till hard.
  5. Sprinkle raspberries over top of cheese mix. In medium saucepan combine sugar, cornstarch and water; mix well. Cook and stir over medium heat till mix thickens and becomes clear. Remove from heat; stir in gelatin till dissolved. Cold glaze 20 to 30 min or possibly till lukewarm. Carefully spoon glaze over raspberries. Chill about one hour till hard. Cut into squares. Store in refrigerator.
  6. Makes 25 servings.