Recipe for cooking light raspberry cheesecake

Low-Fat and Low-Calorie Recipes :: Dessert Recipes

Light Raspberry Cheesecake

Posted by Olga at recipegoldmine.com 5/17/02 6:33:24 am

This is a diet cheesecake but tastes like a rich and creamy one, with raspberries throughout. It looks beautiful.

1 C. part skim ricotta cheese
1 C. low-fat cottage cheese
1/4 C. fructose or 1/3 C. sugar
2 eggs
1/3 C. low-fat yogurt
1/2 tsp. vanilla extract or flavoring
1 tsp. finely grated lemon peel
1 Tbsp. flour
1/2 Tbsp. cornstarch
1 C. fresh raspberries

Puree cheese until smooth and thick add sugar, eggs, yogurt, vanilla extract or flavoring and lemon peel. Beat into it the flour and cornstarch. Put in a bowl.

Fold carefully the raspberries to above or save for decoration on top after cake has baked. Pour into pan and bake for approximately 35 min. or until a wooden pick inserted in middle comes out clean. Chill until cold and serve plain or with pureed raspberry sauce.

Preheat oven to 350 degrees F. Spray an 8-in. springform pan with nonstick vegetable spray.

Servings 12.

Raspberry Sauce: Puree, 2 C. raspberries (fresh or frozen) and strain through a sieve to remove seeds. Add 1/2 ripe banana mashed and add fructose or sugar to taste.

Fructose is a natural sweetener. It is derived from the natural sugars in fruit, honey, and invert sugar and tends to be about one and a half times sweeter than sugar. It is more expensive than sugar, but price equals out because less is used. It can be found in supermarkets or health food shops.

91 Cal.: 6 g Protein: 3 g Fat: 57 mg Cholesterol: 9 g Carbohydrates: 109 mg Sodium