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
2 tbsp. water
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.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.