Light Cheesecake With Raspberry Sauce

1. 1

   Sprinkle almonds evenly in a greased 8-inch springform pan.

2. 2

   Bake at 350F for 3-5 minutes or until golden brown.

3. 3

   In food processor or blender, blend cottage cheese until smooth.

4. 4

   Add remaining cheesecake ingredients and blend until smooth.

5. 5

   Gently pour over almonds in pan, Bake at 350F for 40-50 minutes or until set.

6. 6

   Remove from oven and run a knife around edge of cheesecake to loosen from rim.

7. 7

   Cool on rack, then chill at least 2 hours.

8. 8

   FOR SAUCE: Puree raspberries in food processor or blender.

9. 9

   Press through sieve to remove seeds.

10. 10

    Stir Splenda into sauce and chill.

11. 11

    Spoon sauce over individual wedges of cheesecake and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.