Wednesday, November 20, 2013

Chocolate Raspberry Cheesecake

If you've been following my blog lately, it's pretty clear that I'm on a cheesecake kick. My guilt-free basic cheesecake recipe is just so easy and quick to make, and it's been fun thinking up new types of cheesecake to bake.  This past week I decided to add in some frozen raspberries, and it was delicious.  Please note that if you make these, it will not have a completely smooth creamy consistency--it will have a raspberry consistency.  You know, since it's pureed with raspberries and all. :)  Feel free to substitute your favorite frozen fruit instead of raspberries.  I bet it would be great with blueberries!  This is a great way to sneak healthy fruits into your kid's (or husband's) dessert.  

Skinny Chocolate Raspberry Cheesecake
12 Servings

1 Cup Low Fat Cottage Cheese
2 Tbsp Light Cream Cheese
1/4 Cup Unsweetened Almond Milk
1/2 Cup Unsweetened Cocoa Powder
1 Large Egg
2/3 Cup White Sugar
1/2 Cup Old Fashioned Rolled Oats
1 tsp Vanilla Extract
1/2 tsp Salt
1 1/2 Cups Frozen Raspberries 


1.  Preheat the oven to 350 degrees and grease an 8 x 8 baking dish. 
2.  Combine all the ingredients, except for the raspberries, in a food processor, and puree until smooth.  

3.  In a glass measuring cup, add in 1 1/2 (packed) cups of frozen raspberries.  Microwave for 30 seconds, stir, and microwave for another 30 seconds, and stir again.  The raspberries should thaw and become more like a sauce. Continue this until it becomes about 1/2 cup of raspberry sauce.  If necessary, add more frozen raspberries if it reduces to below half a cup.

4.  Add the raspberry sauce to the food processor and puree until all the ingredients are well blended. Pour mixture into the greased baking dish.

5.  Bake at 350 degrees for 27 to 30 minutes, or until a toothpick comes out relatively clean (don't let it overcook!).  Refrigerate until ready to serve, and then cut into 12 squares.

Serving Size: 1 Square (1/12th of Dish)
Calories:  94
Fat:  2
Carbs: 18
Protein: 4

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