A Light Valentine’s Day Dessert
3/4 cup graham cracker crumbs
2 tablespoons reduced-fat margarine, melted
1 envelope unflavored gelatin
1 cup cold water
4 squares (1 ounce each) semisweet chocolate, coarsely chopped
4 packages (8 ounces each) fat-free cream cheese
1 cup splenda
1/2 cup sugar
1/4 cup baking cocoa
2 teaspoons vanilla extract
2 cups fresh raspberries or strawberries
1 ounce white candy coating
In a bowl, combine graham cracker crumbs and margarine; press onto the bottom of a 9-in. springform pan. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted.
In a mixing bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour into crust; refrigerate for 2-3 hours or until firm.
Arrange raspberries on top of cheesecake. In a heavy saucepan or microwave, melt white candy coating; stir until smooth. Drizzle or pipe over berries. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.
Recipe from: Taste of Home Online