| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cheesecakes, Low-fat/low |
15 |
Servings |
INGREDIENTS
| 1 |
c |
Flour, all-purpose |
| 1 |
c |
Brown sugar, firmly packed |
| 1 |
c |
Margarine, imitation |
| 1 |
c |
Walnuts, finely chopped |
| 8 |
oz |
Light cream cheese, softened |
| 1 |
ts |
Vanilla |
| 7 |
oz |
Marshmallow cream |
| 8 |
oz |
Cool whip Lite®, thawed |
| 1 |
pt |
Fresh raspberries |
| 1 |
c |
Sugar |
| 1 |
c |
Cornstarch |
| 2 |
c |
Water |
| 3 |
oz |
Sugar-free raspberry gelatin |
INSTRUCTIONS
CRUST
FILLING
GLAZE
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
Posted to MC-Recipe Digest V1 #478 by Diane Lamere <dlamere@plantnet.com>
on Feb 09, 1997.
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