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Cheesecake with Raspberry Sauce - Lite

 

15

Yield

1

cake

Prep

15

min

Cook

45

min

Ready

8

hrs

Low Fat, Trans-fat Free
 

Ingredients

¼ cup graham cracker crumbs
*
500 ml cottage cheese
2% fat
*
500 grams cream cheese (nonfat)
1 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 each eggs
2 each egg whites
*
300 grams raspberries, frozen
thawed
*
1 tablespoon cornstarch
½ cup jelly
*

Directions

Sprinkle graham crumbs evenly over bottom of lightly greased 9 inch springform pan.

Purée 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 to 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 1¼ cups.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 3617% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 709mg 30%
Total Carbohydrate 21g 21%
Dietary Fiber 0g 0%
Sugars g
Protein 39g
Vitamin A 24% Vitamin C 0%
Calcium 24% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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