White Chocolate Raspberry Truffle Cheesecake |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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Amazingly good and guilt-free besides! Not everyone on a diet should have to suffer without dessert, so low fat cheesecake is the way to go. Ingredients:
1 1/2 cups crushed graham cracker crumbs |
2 tablespoons margarine, melted |
3/4 cup white chocolate chips, softened |
1/3 cup raspberry preserves |
4 (8 ounce) packages low-fat cream cheese, softened |
1 cup fructose or 1 cup white sugar |
1 cup nonfat plain yogurt |
3/4 cup egg substitute or 3/4 cup egg white |
3 baskets fresh raspberries |
Directions:
1. Mix cracker crumbs and margarine.
2. Line bottom of 994 springform pan.
3. Freeze while preparing filling.
4. Mix 3 packages cream cheese with fructose until well blended.
5. Add egg substitue and yogurt and beat for 2 minutes.
6. Pour into crust pan and set aside.
7. Combine remaining cream cheese, white chocolate chips and raspberry preserves; mix until well blended.
8. Drop tablespoons of mix onto plain cheese batter.
9. DO NOT SWIRL.
10. Bake at 300 degrees for 1 hour and 40 minutes to 2 hours.
11. Let sit in pan 3-4 hours, remove sides of pan and add fresh raspberries before serving.
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