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


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It is quite feasible to trace the history of recipes back into distant history, at least as far back as early Egypt, and maybe further still. Having said that, sadly, these old cookbooks were just simple hieroglyphic instructions for preparing food.

As we move into Roman times around 25BC a man called Apicius compiled some documents detailing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the early Romans used a wide range of spices, including some familiar names such as bay, rue and parsley.

During the following few centuries, the wealthy families of Europe competed to offer the most extravagent meals, and as a consequence, the best cooks and their recipes could command a high salary. Even so, it wasn`t until the 1800s that cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and writing down the recipes that were being prepared for the better households.

The revolution that is television brought us TV cookery programs and the demand for the accompanying recipe books.

And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes just like those on this web site.

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We hope you enjoy this Low Fat Raspberry Cheesecake recipe.

 


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