Ingredients
- 250 bake
- 9 springform (pan)
- 2 fat
- 2 egg whites
- 1 egg
- 300 g raspberries
- 500 ml cottage cheese
- 500 g cream cheese fat free
- 1 c sugar
- 1/2 c jelly
- 1/4 c graham cracker crumbs
- 3 tb cornstarch
- 1 ts vanilla extract
Refrigerate overnight. Serve with Raspberry sauce. Raspberry Sauce: Drain thawed,frozen raspberries, reserving juice. Place berries in sieve; crush to extract additional juice. Discard seeds. Whisk cornstarch and heated jelly into juice. Cook sauce in microwave on High until thickened (1-2 min). Refrigerate until cool. Makes 1 1/4 cups. Recipe By : Kraft ----
