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Category: - Author:- Contributor:

CHOCOLATE RASPBERRY CHEESECAKE

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.

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Pick of the Week

Title:MEXICAN SOUP - Author: N/A - Contributor:

Ingredient:

1 lb. lean ground beef
8 c. chicken stock
4 tbsp. flour
1 egg
1 red chili pepper
4 med. carrots, grated
5 1/2 tbsp. Minute rice
1/2 lb. spinach fresh or frozen
chopped
1/2 tsp. oregano
1/4 lb. ham chopped
2 1/2 tbsp. parsley

Direction:
Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired.