Low Fat Raspberry Cheesecake Recipe

Ingredients


CRUST

1 cup flour, all-purpose
1 cup brown sugar -- firmly packed
1 cup margarine, imitation
1 cup walnuts -- finely chopped

FILLING

8 oz light cream cheese --
1 softened
1 tsp vanilla
7 oz marshmallow cream
8 oz cool whip liteŽ -- thawed
1 pt fresh raspberries

GLAZE

1 cup sugar
1 cup cornstarch
2 cup water
3 oz sugar-free raspberry gelatin


Directions

Heat oven to 325 degrees. Lightly spoon flour into measuring cup;
level off. In large bowl, combine flour and brown sugar; mix well.
Using fork or pastry blender, cut in margarine until coarse crumbs
form. Stir in walnuts. Lightly press mixture in ungreased
15x10x1-inch baking pan. Bake at 325 degrees for 10 to 15 minutes or
until light golden brown. Cool.

In large bowl, beat cream cheese and vanilla until light and fluffy.
Add marshmallow creme; beat just until combined. Fold in whipped
topping. Refrigerate about one hour or until firm.

Sprinkle raspberries over top of cheese mixture. In medium saucepan
combine sugar, cornstarch and water; mix well. Cook and stir over
medium heat until mixture thickens and becomes clear. Remove from
heat; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or
until lukewarm. Carefully spoon glaze over raspberries. Refrigerate
about one hour until firm. Cut into squares. Store in refrigerator.
Makes 25 servings.

Nutrient data per serving: 259 calories; 3 g protein;
40 g carbohydrates; 10 g fat; 8 mg cholesterol; 136 mg sodium.

Recipe By : The Post Register, April 20, 1993

From: Johnnye Tamaru


Servings: 15 servings

 

 

Low Fat Raspberry Cheesecake Recipe brought to you by Recipe Ideas


Categories: Cheesecake; Dessert; Diet; Fruit; Healthy


The History of Recipes

We can read the history of meal recipes back into distant history, at least as far as the ancient Egyptians, and maybe even further. Having said that, sadly, these old records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.

Later on, there are two interesting books which date from the 1300s : a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books are nothing to do with the curry that we all know today, but instead recipes for the types of food served to the rich and wealthy people of the period.

By the advent of the twentieth century, recipe publications are in high demand, mostly due to higher levels of literacy, increased leisure time and having more money to spend.

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We hope you enjoy this Low Fat Raspberry Cheesecake recipe.

 


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