So rich, creamy, and with a touch of chocolate - this lower fat dessert is delightful!
Author: Wisconsin Milk Marketing Board - www.eatwisconsincheese.com
Serves: 12 person(s)
Preparation Time: 20 mins
1/2 cup sour fat-free half-and-half
2 cup dry curd low-fat cottage cheese (1%)
2/3 cup sugar
2 Tbsp flour
1 tsp vanilla
1/3 cup mini semi-sweet chocolate chips
12 chocolate wafer cookies
1/4 cup seedless low-sugar red raspberry jam (such as all-fruit) (for sauce)
1 tsp water (for sauce)
1/2 pint raspberries (for sauce) *
Pour into twelve foil cup-lined medium muffin cups; top each with one cookie. Bake at 350°F for 25 minutes. Cool to room temperature; chill several hours.
To serve, remove foil cups from cheesecakes. Place cookie side down on serving plate. Serve with Raspberry Sauce.
RASPBERRY SAUCE: Microwave jam and water in 2 cup bowl on high 1 minute or until melted when stirred. Fold in raspberries.
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