Almond Cheesecake with Raspberry Sauce Recipe
This recipe proves that cheesecake doesn't have to be really high in fat to be delicious. By replacing full-fat cream cheese and sour cream with their low-fat counterparts, you
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quericavida.com.
Cooking tools:
- Springform pan
- Oven
- Mixing bowl
- Hand mixer
- Measuring cup
- Saucepan
- Whisk
- Fine-mesh sieve
- Spoon
Ingredients
- 1/2 cup crushed reduced-fat graham crackers (about 8 squares)
- 2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
- 2/3 cup sugar
- 1/2 cup fat-free egg product or 2 eggs, beaten
- 1/4 teaspoon almond extract
- 2 cups Yoplait® Original 99% Fat Free French Vanilla Yogurt
- 2 tablespoons Gold Medal™ all-purpose flour
- 2 cups fresh or frozen (thawed and drained) raspberries
- 2 tablespoons water
- 3 tablespoons sugar
- 1 tablespoon sliced almonds
- Fresh raspberries
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