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1/4 c Graham Cracker Crumbs
500 ml Cottage Cheese; 2% Fat
500 g Cream cheese – fat free
-Philadelphia
1 c Sugar
2 tb Cornstarch
1 ts Vanilla Extract
1 Egg
2 Egg Whites
300 g Raspberries, Frozen; thawed
1 tb Cornstarch
1/2 c Jelly
Sprinkle graham crumbs evenly over bottom of lightly greased 9 inch
springform pan. Puree well drained cottage cheese in processor until
smooth. Add cream cheese, cut into cubes and continue processing until
smooth. With processor on, gradually add sugar, cornstarch and vanilla. Add
egg and egg whites, one at a time to cream cheese mixture; process using on
and off action until just blended; pour into pan. Bake at 450 for 10 min.;
reduce to 250 and bake 35 – 40 min. Cool. Refrigerate overnight. Serve with
Raspberry sauce. Raspberry Sauce: Drain thawed,frozen raspberries,
reserving juice. Place berries in sieve; crush to extract additional
juice. Discard seeds. Whisk cornstarch and heated jelly into juice. Cook
sauce in microwave on High until thickened (1-2 min). Refrigerate until
cool. Makes 1
1/4 cups.
Yields
12 Servings
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