DirectionsStep1Bake the pie crust according to package, then cool completely.Step2Meanwhile, add 1 cup of raspberries and 1/2 cup water to a saucepan. Cook over medium heat, stirring often, until raspberries soften, about 5 minutes.Step3Strain raspberries through a fine mesh sieve, into a bowl. Discard the seeds and add the mashed raspberries back into the sauce pan along with the sugar.Step4In a medium bowl, combine the cornstarch and 1/8 cup water. Mix together until the cornstarch is dissolved. Add to the sauce pan with the mashed berries.Step5Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice and turn off heat.Step6Allow raspberry sauce to cool completely to room temperature.Step7To the baked pie crust, add the remaining 3 cups raspberries. Pour raspberry sauce over berries and chill for an hour, until setIngredientsIngredients1 9-inchesPie Crust (frozen)4 cupsFresh Raspberries (divided)½ cupSugar2 tablespoonsCornstarch1 tablespoonLemon JuiceNutritionalNutritional112 Calories3.7 gTotal Fat20 gCarbohydrate69 mgSodium1 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Raspberry-Topped Low-Fat Cheesecake
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WEBJul 16, 2012 · Spoon the filling onto the pastry. Roll out the remaining dough to 15x10 inches and transfer to the pan. Fold over the edges to seal. Bake at 375 degrees for 45-50 minutes or until golden brown and …
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