Low Fat Raspberry Cheesecakecheesecakes, low-fat 1 cup flour, all-purpose 1 cup brown sugar; firmly packed 1 cup margarine, imitation 1 cup walnuts; finely chopped ----fillin 8 oz light cream cheese; softened 1 teaspoon vanilla 7 oz marshmallow cream 8 oz cool whip liteŽ; thawed Fresh raspberries ----glaze----- 1 cup sugar 1 cup cornstarch 2 cup water 3 oz sugar-free raspberry gelatin Recipe by: The Post Register, April 20, 1993 Heat oven to 325 degrees. Lightly spoon flour into measuring cup; level In large bowl, combine flour and brown sugar; mix well. Using fork or pastr blender, cut in margarine until coarse crumbs form. Stir in walnuts. Lightl press mixture in ungreased 15x10x1-inch baking pan. Bake at 325 degrees for 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 comb 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 g 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 g fat; 8 mg cholesterol; 136 mg sodium. |
