Directions:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a saucepan combine sugar and cornstarch. Stir in the raspberries, bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
- Melt chocolate and butter; cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.66 Kcal (1045 kJ) | ||
| Calories from fat | 149.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.59g | 26% | |
|---|---|---|---|
| Cholesterol | 25.62mg | 9% | |
| Sodium | 132.28mg | 6% | |
| Potassium | 73.11mg | 2% | |
| Total Carbs | 24.2g | 8% | |
| Sugars | 10.11g | 40% | |
| Dietary Fiber | 2.89g | 12% | |
| Protein | 2.18g | 4% | |
| Vitamin C | 8.1mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 19.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 296.77 Kcal (1243 kJ) | ||
| Calories from fat | 177.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.72g | 26% | |
|---|---|---|---|
| Cholesterol | 30.46mg | 9% | |
| Sodium | 157.24mg | 6% | |
| Potassium | 86.91mg | 2% | |
| Total Carbs | 28.77g | 8% | |
| Sugars | 12.01g | 40% | |
| Dietary Fiber | 3.44g | 12% | |
| Protein | 2.59g | 4% | |
| Vitamin C | 9.6mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 6% | |
| Calcium | 23.3mg | 2% | |
* 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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