Chocolate Raspberry Cheese Cake
3/4 cup of cold milk (2%)
1 cup of low fat cottage cheese
1/3 cup of seedless raspberry (Simply Fruit) jelly
1 box chocolate flavor pudding
2 cups of light Cool Whip
1 square of Baker's semi-sweet chocolate
1/2 cup of raspberries |
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Pour into blender, add cottage cheese, blend well. Add pudding mix, pour mixture into large bowl. Stir in Cool Whip. Pour into 8 inch pie dish. Sprinkle with chocolate. Freeze 6 hours or overnight and remove from freezer 15 minutes before serving. Top with raspberries. Chocolate Raspberry Cheesecake Two 3 ounce packages of cream cheese, softened
One 14 ounce can of sweetened condensed milk, not evaporated milk
1 egg
3 tablespoons of ReaLemon Lemon Juice from concentrate
1 teaspoon of vanilla extract
1 cup of fresh or frozen raspberries
One 6 ounce ready made graham cracker pie crust
2 ounces of semisweet chocolate
1/4 cup of whipping cream Heat oven to 350ºF. with mixer beat the cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon and vanilla, mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until the center is almost set. Cool. Chocolate Glaze; In a small saucepan over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. remove from heat. Glaze over cheesecake, chill. Garnish as desired | 