This is delicous and low fat as well!!

From: Symply Too Good To be True 3 by Annette Sym
Raspberry Cheesecake

serves 12

Base:
15 Arrowroot biscuits
1 tbsp reduced far margarine
3 tbsps skim milk
cooking spray

Filling:
300g pkt frozen raspberries
500g cottage cheese
125g reduced fat cream cheese
1 tsp vanilla essence
1/2 cup sugar
9g pkt raspberry low joule crystals
1 tsp gelatine
1/3 cup boiled water

Fruit Topping:
raspberries remaining from filling
1/2 cup water
1/4 cup sugar
1 tsp gelatine

Base:
Melt margarine. In a food processor crumble biscuits, add milk and margarine and blend together. Coat a 22cm springform pan with cooking spray, press biscuit mix into base using plam of your hand. Refrigerate.

Filling:
Clean food processor bowl, add cottage cheese, blend until very smooth. Add cream cheese and blend. Slowly pour sugar in and mix until dissolved. Add essence and 1 cup of frozen raspberries, blend well. Combine jelly and gelatine in boiled water until dissolves, pour into blender, once ingredients thoroughly mixed pour over biscuit base and refrigerate until set.

Topping:
In a small saucepan combine remaining raspberries, water, sugar and gelatine. Just bring to boil and leave to cool slightly. Gently pour over cheesecake and refrigerate until set.

Nutritional Information:
per serve, total fat 4.6g, saturated fat 0.5g kilojoules 747, carbohydrates 23g, sodium 132mg, fibre 2.5g, protein 11.2g.