Low Fat Raspberry Cheesecake
CRUST:
1 c All purpose flour
1 c Brown sugar, firmly packed
1 c Margarine
1 c Finely chopped walnuts
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.
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