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!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-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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