Cheesecake with Raspberry Sauce - Lite -

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

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 --