Chocolate raspberry cheescake--low fat

Yield: 6 Servings

Measure Ingredient
3 \N Squares semisweet chocolate
\N \N Or chocolate chips
¼ cup Water
8 ounces Tub of lite or fat free
\N \N Cream cheese
½ cup Raspberry fruit spread
\N \N [lite]
\N \N Or more if desired
12 ounces Lite whipped topping
2 tablespoons Water
36 \N Fresh raspberries
2 \N Chocolate wafer cookies,
\N \N Crushed

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.

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