Low-fat raspberry cheesecake

Yield: 15 Servings

Measure Ingredient
\N \N Crust-----
1 cup Flour, all-purpose
1 cup Brown sugar -- firmly packed
1 cup Margarine, imitation
1 cup Walnuts -- finely chopped
\N \N Filling-----
8 ounces Light cream cheese --
\N \N Softened
1 teaspoon Vanilla
7 ounces Marshmallow cream
8 ounces Cool whip LiteĀ® -- thawed
1 pint Fresh raspberries
\N \N Glaze-----
1 cup Sugar
1 cup Cornstarch
2 cups Water
3 ounces 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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