Raspberry Cheesecake

Raspberry Cheesecake

Raspberry Cheesecake


1 tsp Cracker Crumbs, graham, plain
2 oz fat free cream cheese
1/2 oz low fat cream cheese
1 tbsp fat free sour cream
2 tsp sugar
2 tsp grated orange peel
2 tbsp liquid egg substitute
1/4 cup Raspberries, fresh


  1. Set two paper baking cups in two microwave-proof cups. Evenly separate the graham cracker crumbs into the cups.
  2. Put the cream cheese, sour cream, sugar, orange rind, and egg substitute in a bowl. Using an electric mixer, beat for approximately 2 minutes then pour into the cups.
  3. Microwave for 1 1/2 minutes on a medium setting. Let cool then remove from the paper cups.
  4. Place on a plate and top with the raspberries.

Helpful tip
Try using 2 teaspoons of Splenda instead of sugar.

Serves: 2

Per serving: Calories 39.8; Total fat .4g; Saturated fat .2g; Sodium 59.6; Carbohydrates 8.1g; Dietary Fiber 1.2g; Sugars 3.8g; Protein 2g

*recipe used with permission of dLife, a LifeMed Marketing inc.


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