Ingredients
- 250 bake
- 9 springform (pan)
- 2 fat
- 2 egg whites
- 1 egg
- 325 gr raspberries
- 260 gr cottage cheese
- 500 ml cream cheese fat free
- 200 gr sugar
- 130 gr jelly
- 26 gr graham cracker crumbs
- 24 gr cornstarch
- 4 gr 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 1.25 cups. Recipe By : Kraft ----
