raspberry cheesecake mousse – 5 smrt points

This cheesecake mousse is just as delicious as the old fashioned cheesecake! It's quick and easy to make and is a beautiful finish for a meal. The whole family will love this treat!

5 smart points 



Ingredients

1 cup graham cracker crumbs
1/4 cup unsalted light butter melted
3 1/2 cups fresh or frozen raspberries
2 tsp unflavored or sugar free raspberry gelatin powder
3 Tbsp hot water
1 container fat free cool whip
12 oz fat free cream cheese softened
1 1/4 cups powdered sugar
1 tsp vanilla extract
Red food coloring optional
leaves Fresh raspberries & mintfor garnish
Topping
leaves Fresh raspberries & mintfor garnish

Servings: 12


Instructions

For the Mousse:

• Puree the raspberries in a food processor and then strain to remove most of the seeds. Set the raspberry puree aside.
• Beat the cream cheese until fluffy and smooth.
• Add the powdered sugar and vanilla, beat until smooth.
• Fold in the cool whip and food coloring (if using).
• Refrigerate until using.
• Sprinkle the gelatin in the water and let it sit for about 5 minutes.
• Heat for 30 seconds in the microwave, then whisk for about 1 minute.
• Allow the gelatin to cool for 3-4 minutes, or until warm. Be careful not to let it begin to set up.
• Fold the gelatin mixture into the cream cheese mixture until well combined.
• Refrigerate until using.

For the Crust:

• Mix together the graham cracker crumbs and butter.
• Press the mixture into the pan or dessert cups.
• Pour or pipe the mousse mixture over the top of the crust.
• Refrigerate until set, about 3 hours.
• Add additional fresh raspberries and mint leaves before serving.

Entire recipe makes 12 servings
Serving size is about 1 piece (about 1/2 cup).
Each serving = 5 Smart Points
PER SERVING: 141calories; 5g fat; 2.6g saturated fat; 18.2g carbohydrate; 9g sugar; 6.7g protein; 2.7g fiber