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    Raspberry Creamsaver Cheesecake (2pts)


    Source of Recipe


    rick

    Recipe Introduction


    servings 8
    points 2

    List of Ingredients




    1 HONEY MAID Honey Grahams, crushed (about 3 Tbsp.)
    2/3 cup boiling water
    1 pkg. (4-serving size) JELL-O Brand Raspberry Flavor Sugar Free Low Calorie Gelatin
    1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
    1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese
    2 cups thawed COOL WHIP FREE Whipped Topping
    1/2 cup chopped fresh pineapple
    1 medium kiwi, peeled, sliced

    Recipe



    SPRINKLE crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
    STIR boiling water into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl. Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula.
    REFRIGERATE 4 hours or until set. Remove side of pan. Top with fruit just before serving. Store leftover cheesecake in refrigerator.



    Nutrition (per serving)
    Calories 110
    Total fat 2g
    Cholesterol 10mg
    Sodium 300mg
    Carbohydrate 14g
    Dietary fiber 1g
    Sugars 7g
    Protein 9g















 

 

 

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