1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
5 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
2 cups thawed COOL WHIP FREE Whipped Topping
1/2 cup fresh raspberries
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Let's Make It
Sprinkle crumbs onto bottom of 9-inch springform pan sprayed with cooking spray.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Cool 5 min. Pour into blender. Add cheeses; blend until smooth.
Pour gelatin mixture into large bowl. Whisk in chocolate until blended. Stir in COOL WHIP. Pour into prepared pan; smooth top with spatula.
Refrigerate 4 hours or until set. Remove side of pan just before serving. Top with raspberries.
Garnish with fresh mint sprigs.
How to Store
Store any leftover cheesecake in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.