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Light Raspberry CheesecakeThis is a diet cheesecake but tastes like a rich and creamy one, with raspberries throughout. It looks beautiful.1 cup part skim ricotta cheese
1 cup low-fat cottage cheese
1/4 cup fructose or 1/3 cup granulated sugar
2 eggs
1/3 cup low-fat yogurt
1/2 teaspoon vanilla extract
1 teaspoon finely grated lemon peel
1 tablespoon flour
1/2 tablespoon cornstarch
1 cup fresh raspberriesPuree cheese until smooth and thick add sugar, eggs, yogurt, vanilla extract and lemon peel. Beat into it the flour and cornstarch. Put in a bowl.Fold carefully the raspberries to above or save for decoration on top after cake has baked. Pour into pan and bake for approximately 35 minutes or until a wooden pick inserted in middle comes out clean. Chill until cold and serve plain or with pureed raspberry sauce.Preheat oven to 350 degrees F. Spray an 8-inch springform pan with nonstick vegetable spray.Serves 12.Raspberry Sauce: Puree, 2 cups raspberries (fresh or frozen) and strain through a sieve to remove seeds. Add 1/2 ripe banana mashed and add fructose or sugar to taste.Fructose is a natural sweetener. It is derived from the natural sugars in fruit, honey, and invert sugar and tends to be about one and a half times sweeter than sugar. It is more expensive than sugar, but price equals out because less is used. It can be found in supermarkets or health food shops.91 Calories: 6 g Protein: 3 g Fat: 57 mg Cholesterol: 9 g Carbohydrates: 109 mg Sodium


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