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December 22, 2005

Raspberry Cheesecake

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It seems this time of year we are always too busy to do all the things we want to do. Here is an idea for an impressive dessert that doesn’t have to take much time. Start with a small frozen plain 8-inch cheese cake and add your own Raspberry Glaze. It will be beautiful and delicious. Or if you want to make the cheese cake too, check out our recipe for White Chocolate Raspberry Cheese Cake (a Green Mountain favorite) and instead of putting the raspberries on the bottom, put them on the top, adding the glaze.

Either way, these cheesecakes do not have any special lowfat ingredients—the key to healthy eating is in the portion size. They are so tasty you won’t need a very big piece to feel satisfied.

Raspberry Glazed Cheese Cake
(8-10 servings)
1 8-inch plain frozen cheese cake
Raspberry glaze (recipe below)

Raspberry Glaze
1/2 cup pomegranate juice
2 tablespoons Framboise (raspberry liquor)
1 teaspoon unflavored gelatin
1 (6 ounce) container fresh raspberries

In a small sauce pan combine pomegranate juice and Framboise. Sprinkle gelatin over cold mixture.

Bring mixture to a boil; remove from heat and and cool until syrupy. Arrange fresh raspberries on top of the cheesecake and spoon glaze over. Refrigerate until gelatin has set. Serve.

Posted by Laura on December 22, 2005 | Permalink


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