Raspberry Swirl

by www.raspberry-depot.com
(Canada)

This frosty dessert recipe is quick and simple to make, and a pure delight to eat!

INGREDIENTS

For Crust:
3/4 cup reduced fat graham cracker crumbs
3 tbsps. fat-free soft margarine, melted
1 tbsp. 2 tsps. sugar

For Filling:
10 - 12 ounces frozen, lightly sweetened (not packed in syrup)
8 ounces fat-free cream cheese, roon temperature
1 cup sugar
2 cups frozen fat-free or light whipped topping, thawed

DIRECTIONS

In a small bowl, combine the crust ingredients and press mixture onto the bottom of a 9 inch square glass baking dish. Set aside.

In a blender or a food processor, puree raspberries. Set aside.

In a medium mixing bowl, beat cream cheese with an electric mixer on low until light and fluffy.

Add 1 cup sugar and beat until well blended.

Fold whipped topping into cream cheese mixture.

Fold in raspberries. Spread the mixture over the crust.

Cover with plastic wrap and freeze for at least 2 hours, or until firm.

Cut into squares and serve immediately.

Total Fat 0 g.


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