Raspberries are rich in lutein for healthy vision. These berries also boast healthy amounts of phytochemicals with anticarcinogenic properties, including lignans and ellagic acid. RASPBERRY CHEESECAKE SERVES 10 TO 12
• 3/4 cup ground hazelnuts
• 1/4 cup brown sugar
• 2 tablespoons melted butter
Raspberry Cheesecake Filling:
• 1 cup low-fat cottage cheese
• 8 ounces reduced-fat cream cheese, softened
• 1/2 cup light sour cream
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla
• 2 eggs
• 1 1/2 cups raspberries, fresh or frozen
• 2 cups raspberries, fresh or frozen
• 3 tablespoons sugar
• 1 tablespoon water
• 1/2 teaspoon cornstarch
1. Preheat oven to 325 degrees. To prepare crust, combine hazelnuts, sugar and butter, tossing with a fork to mix. Coat an 8- or 9-inch springform pan or a 9-inch deep-dish pie pan with cooking spray. Sprinkle hazelnut mixture evenly over the bottom, then lightly press with fingers. Bake for 5 minutes or until lightly browned; cool on a wire rack.
2. To prepare raspberry cheesecake filling, place cottage cheese in a food processor; process for 2 minutes or until smooth. Add cream cheese, sour cream, sugar, cornstarch, vanilla and eggs; pulse until smooth. Gently fold in raspberries. Pour batter into prepared pan. Bake for 25 minutes. Reduce oven temperature to 300 degrees and bake an additional 15 to 20 minutes, or until center of Raspberry Cheesecake barely moves when pan is touched. Cool to room temperature, then cover and chill for at least 4 hours before serving.
3. To make raspberry syrup, combine raspberries and sugar in a saucepan. Bring to a gentle boil and simmer for 5 minutes. Combine water and cornstarch in a cup or small bowl and stir into raspberry sauce. Simmer for several minutes more or until sauce thickens. Cool slightly and serve syrup at room temperature or chilled with Raspberry Cheesecake.
Kris Wetherbee is a freelance writer and frequent contributor. She lives in the hills of western Oregon with her photographer husband, Rick Wetherbee. Visit her website at Rick & Kris Wetherbee.
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