Chocolate raspberry cheescake--low fat
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Squares semisweet chocolate | |
| Or chocolate chips | ||
| ¼ | cup | Water |
| 8 | ounces | Tub of lite or fat free |
| Cream cheese | ||
| ½ | cup | Raspberry fruit spread |
| [lite] | ||
| Or more if desired | ||
| 12 | ounces | Lite whipped topping |
| 2 | tablespoons | Water |
| 36 | Fresh raspberries | |
| 2 | Chocolate wafer cookies, | |
| Crushed | ||
Directions
Melt chocolate with water on low heat until almost melted, remove and stir until completely melted. [mixture will be thick.] Beat chocolate, cream cheese and ¼ cup fruit spread. Immediately stir in whipped topping until smooth. Spread in 8 or 9" pie plate; freeze 3 to 4 hours. Remove from freezer, let stand 15 minutes. Briefly heat and stir remaining fruit spread and water until well blended; garnish. From 3/19 Chocolate Chat.
Recipe By :
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