Dessert

Raspberry Souffle Cheesecake is for Dessert.

Raspberry Souffle Cheesecake takes 15 minutes to prepare.

Raspberry Souffle Cheesecake takes several minutes to cook.

Raspberry Souffle Cheesecake makes 8 servings.

The ingredients for Raspberry Souffle Cheesecake are:

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)

Here is how you make Raspberry Souffle Cheesecake:

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 refrigeratedYOU 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: 8Recipe submitted by SparkPeople user CALLDEBBY.

The nutritional information for Raspberry Souffle Cheesecake is:

• Servings Per Recipe: 8
• 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

The dietary needs meet for Raspberry Souffle Cheesecake is Low Fat