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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 ea Egg
2 ea 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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