Low Fat Raspberry Cheesecake



INGREDIENTS:

Crust

1 cup flour all-purpose	

1 cup brown sugar firmly packed	

1 cup butter or margarine	

1 cup walnuts	finely chopped	

Filling

8 ounces cream cheese light, softened	

1 teaspoon vanilla extract		

7 ounces marshmallow creme		

8 ounces whipped topping, prepared cool whip,
lite, thawed	

1 pint raspberries fresh	

Glaze

1 cup sugar		

1 cup cornstarch		

2 cups water		

3 ounces gelatin, flavored, sugar-free
raspberry flavor

DIRECTIONS:

1. Heat oven to 325 degrees. Lightly spoon flour
into measuring cup; level off. In large bowl,
combine flour and brown sugar; mix well. Using
fork or pastry blender, cut in margarine until
coarse crumbs form. Stir in walnuts. Lightly press
mixture in ungreased 15x10x1 inch baking pan. Bake
at 325 degrees for 10 to 15 minutes or until light
golden brown. Cool.

2. In large bowl, beat cream cheese and vanilla
until light and fluffy. Add marshmallow creme; beat
just until combined. Fold in whipped topping.
Refrigerate about one hour or until firm.

3. Sprinkle raspberries over top of cheese mixture.
In medium saucepan combine sugar, cornstarch and
water; mix well. Cook and stir over medium heat
until mixture thickens and becomes clear. Remove
from heat; stir in gelatin until dissolved. Cool
glaze 20 to 30 minutes or until lukewarm. Carefully
spoon glaze over raspberries. Refrigerate about one
hour until firm. Cut into squares. Store in
refrigerator. Makes 25 servings.



Low Fat Raspberry Cheesecake