GUILT-FREE RASPBERRY CHEESECAKE CREAM PIE

2 Cups Raspberries 1 Tablespoon Sugar 8 Ounces Cream Cheese; Non Fat, room temperature 8 Ounces Cream Cheese; Low Fat, room temperature

32 Ounces Yogurt; Skim Milk, room temperature 2 Whole Eggs, room temperature 3/4 Cup Sugar 1 Tablespoon Vanilla 3 Tablespoons Cornstarch

The day before, strain yogurt in a cheesecloth-lined sieve in the refrigerator until yogurt resembles cream cheese. This can be done overnight. The next day; process 1 cup berries with 1 tablespoon sugar until smooth. Refrigerate until ready to use. Preheat oven to 325° In a large bowl, using an electric mixer, beat cream cheeses until completely smooth. Add yogurt cheese and beat again until smooth. Add eggs, sugar, vanilla and cornstarch, and beat 3 minutes at high speed until smooth. Spray a 9" deep dish pie plate with cooking spray. Transfer mixture to pie plate. Bake 50 to 60 minutes or until knife inserted into middle comes out clean. Chill at least 2 hours. To serve, place 1 T. sauce over each cheesecake slice and top with 2 T. whole berries.

SERVINGS 8; CALORIES 280; FAT 6 g; PROTEIN 16 g; CARBS 39 g; FIBER 0 g; CHOL 0 mg; SODIUM 322 mg; CALC 356 mg SERVING SI2E= 1/8 of Pie

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Updated 06/18/01