Raspberry Souffle Cheesecake

Name: Raspberry Souffle Cheesecake Recipe
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 graham cracker; 3/4 cup boiling water; 1 (4 serving) box sugar free raspberry jello; 1 cup low-fat cottage cheese; 1 8oz Philadelphia Fat Free Cream Cheese; 2 cup Cool Whip Free; 1 cup fresh raspberries; NOTE: I sweetened my berries with just a tiny sprinkle of Stevia.; Additional Cool Whip for topping (optional)

Minutes to Prepare: 15

Number of Servings: 8

Ingredients

1 graham cracker3/4 cup boiling water1 (4 serving) box sugar free raspberry jello1 cup low-fat cottage cheese1 8oz Philadelphia Fat Free Cream Cheese2 cup Cool Whip Free1 cup fresh raspberriesNOTE: I sweetened my berries with just a tiny sprinkle of Stevia.Additional Cool Whip for topping (optional)

Directions

Crush graham cracker and sprinkle 1/2 crumbs onto side of 8 or 9 inch springform pan, or 9 inch pie plate which has been sprayed with cooking spray.
Stir boilling water into gelatin in large bowl, stir at least 2 min until completely dissolved.
Pour into blender container. Add cheeses, cover. Blend on med speed until smooth, scraping down sides occasionally. Pour into large bowl and gently fold in whipped topping and fresh raspberries. Pour into prepared pan, smooth top.
Sprinkle remaining crumbs around edge of pie.
Cover and refrigerate about 4 hours. Remove sides of pan just before serving. Top with additional whipped topping and more berries if desired.
Keep refrigerated

YOU CAN EXPERIMENT WITH ANY COMBO OF GELATIN AND FRUIT. i'M GOING TO TRY LEMON AS SOON AS I CAN FIND SUGAR FREE GELATIN.

Number of Servings: 8

Recipe submitted by SparkPeople user CALLDEBBY.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 99.9
Total Fat: 0.6 g
Cholesterol: 6.3 mg
Sodium: 312.5 mg
Total Carbs: 12.1 g
Dietary Fiber: 1.1 g
Protein: 7.9 g

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