The best delicious Low Fat Raspberry Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Low Fat Raspberry Cheesecake recipe today!
Hello my friends, this Low Fat Raspberry Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Low Fat Raspberry Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Low Fat Raspberry Cheesecake.
What Makes This Low Fat Raspberry Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Low Fat Raspberry Cheesecake.
Ready to make this Low Fat Raspberry Cheesecake Recipe? Let’s do it!
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Crust—–
1 c Flour, all-purpose
1 c Brown sugar — firmly packed
1 c Margarine, imitation
1 c Walnuts — finely chopped
Filling—–
8 oz Light cream cheese —
Softened
1 ts Vanilla
7 oz Marshmallow cream
8 oz Cool whip Lite? — thawed
1 pt Fresh raspberries
Glaze—–
1 c Sugar
1 c Cornstarch
2 c Water
3 oz 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.
Yields
15 Servings
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