---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHEESECAKE WITH RASPBERRY SAUCE - LITE
  Categories: Cakes, Desserts, Low calorie, Low fat, Pies & past
       Yield: 12 servings
  
     1/4 c  Graham Cracker Crumbs
     500 ml Cottage Cheese, 2% Fat
     500 g  Cream Cheese - Fat Free
            Philadelphia
       1 c  Sugar
       2 tb Cornstarch
       1 ts Vanilla Extract
       1 ea Egg
       2 ea Egg Whites
     300 g  Raspberries, Frozen --
            Thawed
       1 tb Cornstarch
     1/2 c  Jelly
  
   Sprinkle graham crumbs evenly over bottom of lightly
   greased 9 inch springform pan.
   Puree well drained cottage cheese in processor until
   smooth.  Add cream cheese, cut into cubes and continue
   processing until smooth. With processor on, gradually
   add sugar, cornstarch and vanilla. Add egg and egg
   whites, one at a time to cream cheese mixture; process
   using on and off action until just blended; pour into
   pan. Bake at 450 for 10 min.; reduce to 250 and bake
   35 - 40 min.  Cool.
   
   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
  
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