• Karri Anne Cameron

Chocolate Raspberry Cheesecake

Makes - 9 Squares

Macros: 150 Cal, fat 7.5 g, carbs 15g, fibre 0.5 g, protein 5g

I N G R E D IE N TS:

Cooking Spray

1/2 CUP (50G) Crushed Chocolate Graham Cracker Crumbs

1 TBSP Light Butter, softened

8 OZ Packaged reduced fat Cream Cheese, softened

1/4 CUP Sugar

6 OZ Fat Free Vanilla Greek Yogurt

2 Lg Egg Whites

1 TSP Vanilla Extract

1 TBSP All Purpose Flour

1 OZ Bakers Semi-Sweet Dipping Chocolate

18 Raspberries


Directions:

Heat Oven to 350 degrees. Spray an 8 inch square baking pan with non-stick spray. Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom prepared pan. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites and flour. Do not over beat. Pour over graham cracker crust. Bake 25 to 30 minutes or until centre is almost set. Cool a room temperature, then chill a few hours in the refrigerator. Cut the cake into 9 squares. Melt the chocolate in the microwave 30 seconds at a time until melted. Careful not to burn. Use a spatula to drizzle the chocolate over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!



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#cheesecake

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