RASPBERRY CHEESECAKE DELITE
I created this recipe for my mother who is diabetic. I use sugar free and/or fat free products to make this fruity, lite and creamy dessert a healthy alternative for her. I've also made this using fresh strawberries and sugar-free strawberry preserves and sugar free instant French vanilla pudding mix. Make it your own by using...
Provided by Susan Bickta
Categories Fruit Desserts
Time 15m
Number Of Ingredients 6
Steps:
- 1. Cut or tear sugar free angelfood cake into bite size pieces and place in the bottom of an 8"X8" square glass baking dish.
- 2. Make pudding according to package directions, using the 2 cups of milk. Let set for 5 minutes to thicken.
- 3. Meanwhile, put preserves in a medium size microwave safe bowl and cook on high for 1-2 minutes, stirring every 30 seconds, until melted and liquid. Drizzle evenly over cake pieces in baking dish.
- 4. Place raspberries on top of cake pieces, distributing evenly, saving some for garnish.
- 5. Spread pudding evenly over all.
- 6. Spread whipped topping evenly over all.
- 7. Garnish with reserved berries. Refrigerate at least one hour before serving.
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Shakeel Aslam Gujjar
a44@hotmail.comOverall, this raspberry cheesecake was a success. I would definitely make it again.
Cimon Mollel
mollel-c@hotmail.comThis cheesecake is a bit time-consuming to make, but it's worth the effort.
Kaweesi Alex
kaweesi_alex97@gmail.comI followed the recipe but my cheesecake didn't turn out as good as the picture. Not sure what I did wrong.
MD EMROL
e_md@hotmail.comI'm not a big fan of cheesecake, but this one was really good. The raspberry sauce made all the difference.
Frena Efrem
efrem.f25@hotmail.comThis cheesecake is definitely a keeper. I'll be making it again and again.
Kez Kimuli
k_k92@hotmail.frI had some trouble getting the cheesecake out of the pan, but it was worth it. It was so delicious!
Maryammuqadas Adalat
maryammuqadasa54@hotmail.frThe cheesecake was a bit too tart for my taste, but the raspberry sauce was perfect.
abdullah owl
a_o@yahoo.comI substituted graham cracker crumbs for the cookie crumbs and it was still delicious.
Ose Ukpebor
u-ose43@yahoo.comI followed the recipe exactly and it turned out perfectly. The cheesecake was smooth and creamy, and the raspberry sauce was tangy and sweet.
Rosemary Sado
r_s64@yahoo.comBest cheesecake ever!!
Penelope Stone
p_s@hotmail.comThis raspberry cheesecake was a delight! The creamy filling and the tart raspberry sauce were the perfect combination. I made it for a party and it was a huge hit.