Low Fat Raspberry Cheesecake

---------- Recipe via Meal-Master (tm) v8.05

Title: Low Fat Raspberry Cheesecake
Categories: Cheesecakes
Yield: 15 Servings

Crust-----
1 c Flour, all-purpose
1 c Brown sugar -- firmly packed
1 c Margarine, imitation
1 c Walnuts -- finely chopped
Filling-----
8 oz Light cream cheese --
Softened
1 ts Vanilla
7 oz Marshmallow cream
8 oz Cool whip Lite -- thawed
1 pt Fresh raspberries
Glaze-----
1 c Sugar
1 c Cornstarch
2 c Water
3 oz Sugar-free raspberry gelatin

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

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