Dessert

Low(er)-Fat Chocolate Raspberry Cheesecake is for Dessert.

Low(er)-Fat Chocolate Raspberry Cheesecake takes 15 minutes to prepare.

Low(er)-Fat Chocolate Raspberry Cheesecake takes 60 minutes to cook.

Low(er)-Fat Chocolate Raspberry Cheesecake makes 10 servings.

The ingredients for Low(er)-Fat Chocolate Raspberry Cheesecake are:

(1) 9" graham cracker crust (regular or low fat)
(1) 8 oz pkg fat-free cream cheese
(1) cup semi-sweet chocolate chips (get as fancy or as dark as you want, but the store brand works fine for me and a little goes a LONG way)
(1) bag frozen raspberries
(1) 14 oz can Eagle FAT FREE sweetened condensed milk - you'll only use about half the can
(1) egg
(1) tsp vanilla extract

Here is how you make Low(er)-Fat Chocolate Raspberry Cheesecake:

Preheat oven to 325*F and set raspberries out to start thawing. Melt chocolate chips in double boiler or microwave-safe bowl - watch carefully and use short intervals, stirring until smooth. Set aside.In a medium bowl, whip cream cheese until smooth and creamy. Add sweetened condensed milk, mix thoroughly. Add egg and vanilla and mix, and then add chocolate to mixture and mix on low speed until thoroughly combined. Drain raspberries of juice and either fold in to keep berries whole or use mixer to break them up and distribute evenly. Sample, swoon, and pour mixture into pie crust.Bake for 1 hour and check center with a toothpick; it should come out clean. The top may crack - it affects only the appearance, not the taste, and i'm just not brave enough to try the ice-cube-in-the-bottom-of-the-oven trick.Cool to room temperature and then chill thoroughly. Serve and enjoy!Number of Servings: 10Recipe submitted by SparkPeople user XTINA1982.

The nutritional information for Low(er)-Fat Chocolate Raspberry Cheesecake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 220.5

• Total Fat: 11.0 g
• Cholesterol: 22.5 mg
• Sodium: 186.6 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 1.9 g
• Protein: 4.1 g