Raspberry Souffle Cheesecake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I love this dessert, so tasty - and easy to make!! Ingredients:
3 graham wafers, 40% less fat, crushed, divided (about 3 tbsp.) |
2/3 cup boiling water |
1 (10 1/3 g) package jello no sugar added raspberry jelly powder |
1 cup low-fat cottage cheese |
1 (250 g) container philadelphia 95% fat free cream cheese |
1 1/2 cups cool whip, light, thawed |
Directions:
1. Sprinkle half the wafer crumbs onto sides of 8 or 9-inch springform pan sprayed with cooking spray.
2. Add boiling water to jelly powder in large bowl; stir 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender. Add cottage cheese and cream cheese; blend well, stopping occasionally to scrape side of blender. Pour into large bowl.
3. Whisk in cool whip until well blended. Pour into prepared pan; smooth top with spatula. Sprinkle remaining wafer crumbs around edge. Refrigerate 4 hours or until set. Run knife around rim of pan to loosen cake; remove rim.
4. SPECIAL EXTRA: Garnish with lemon slices, fresh raspberries and mint sprigs just before serving.
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