Ingredient:
3 sq. Baker's semi-sweet chocolate
1/4 c. water
8 oz. Philadelphia light cream cheese
1/2 c. raspberry fruit spread (light
or low calorie)
3 1/4 c. (8 oz.) Cool Whip light
topping, thawed
2 tbsp. water
Fresh raspberries
Direction:
Microwave chocolate with water at high for 1 to 1 1/2 minutes
or heat on range top on low, stirring constantly until almost
melted; remove and stir until completely melted. (Mixture will
be thick.) Beat chocolate, cream cheese and 1/4 cup fruit
spread. Immediately stir in 2 1/2 cups whipped topping until
smooth. Spread in 8 or 9 inch pie plate or springform pan.
Freeze 3 to 4 hours. Remove from freezer; let stand 15
minutes. Briefly heat and stir remaining fruit spread and
water until well blended. Garnish with fruit spread sauce, a
dollop of whip cream and fresh raspberries. Store leftover
cheesecake in freezer. |
Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |