Directions:
- In a small bowl, beat cream cheese and sugar until smooth. Gradually fold in whipped cream. Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with cooking spray. Refrigerate for 4 hours or until set.
- Drain raspberries, reserving juice; set berries aside. Add enough water to the juice to measure 3/4 cup. In a small saucepan, combine cornstarch and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Cool slightly.
- Stir in reserved raspberries. Cover and refrigerate until chilled. Serve with cream dessert. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.18 Kcal (1006 kJ) | ||
| Calories from fat | 143.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.92g | 24% | |
|---|---|---|---|
| Cholesterol | 56.69mg | 19% | |
| Sodium | 57.7mg | 2% | |
| Potassium | 58.64mg | 1% | |
| Total Carbs | 23.8g | 8% | |
| Sugars | 18.24g | 73% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 1.59g | 3% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 35.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 310.5 Kcal (1300 kJ) | ||
| Calories from fat | 185.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.58g | 24% | |
|---|---|---|---|
| Cholesterol | 73.29mg | 19% | |
| Sodium | 74.6mg | 2% | |
| Potassium | 75.81mg | 1% | |
| Total Carbs | 30.76g | 8% | |
| Sugars | 23.58g | 73% | |
| Dietary Fiber | 0.78g | 2% | |
| Protein | 2.06g | 3% | |
| Vitamin C | 3.5mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 46.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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