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

Written cooking instructions as an idea can be found way back into the distant past, at least as far back into recorded history as early Egypt, and possibly even further. Having said that, mostly, these old cook books were just primitive hieroglyphic or cunieform recipes for preparing meals.

Progressing into Roman times around 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into appetizers, entrees and desserts, something that is very familiar to us today. Aspicius also informs us how the cooks of Roman times made use of a good variety of aromatic flavors, including many that are still in use today like thyme, mint and asafoetida.

For the next few years, the upper-class families of the West competed with each other to serve up the most exotic meals, and consequentially the best cooks and their recipes were highly sought after. However, it was during the 1800s that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them.

The introduction of the TV brings us cooking programs and the recipe books that accompanied them.

Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on sites such as the one you are reading now.

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We hope you enjoy this Low Fat Raspberry Cheesecake recipe.

 


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