Chocolate Raspberry Cheesecake

Makes 8 servings.

  • 2/3 cup cocoa
  • 1/4 cup water
  • 1 cup (8 oz.) light cream cheese
  • 1/4 cup low sugar raspberry jam
  • 8 ounces lite nondairy whipped topping

Blend cocoa and water. (Mixture will be thick) Beat in light cream cheese and raspberry jam. Stir in whipped topping until smooth. Spread in 8 or 9 inch pie plate or springform pan. Freeze 3 to 4 hours, until firm.

Raspberry Sauce

  • 1/4 cup low sugar raspberry jam
  • 2 tablespoons water

Heat jam and water in microwave until well blended.

Garnish

  • 36 fresh or whole frozen raspberries, thawed
  • 2 chocolate water cookies, crushed

To Serve

Spoon sauce on plate. Place cheesecake on top of sauce. Garnish with dollop of light cool whipped topping, crushed cookies and raspberries.

Per Serving

  • 160 Calories
  • 120 mg Sodium
  • 6 g Fat
  • 25 mg Cholesterol
  • 33 percent calories from fat

Exchanges

  • 1 starch/bread
  • 1 fruit
  • 1 fat


 University of Missouri - Columbia University of Missouri System