Cheesecake with raspberry sauce - lite
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Cheesecake with raspberry sauce - lite
  Cakes    Low Calorie    Low Fat    Cheesecakes    Sauces  
Last updated 10/4/2011 7:49:53 PM. Recipe ID 9008. Report a problem with this recipe.


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      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.
  
  




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Recipe ID 9008 (Apr 03, 2005)

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