---------- Recipe via Meal-Master (tm) v8.05
       Title: Low Fat Raspberry Cheesecake
  Categories: Cheesecakes
       Yield: 15 Servings
       1 c  Flour, all-purpose
       1 c  Brown sugar -- firmly packed
       1 c  Margarine, imitation
       1 c  Walnuts -- finely chopped
       8 oz Light cream cheese --
       1 ts Vanilla
       7 oz Marshmallow cream
       8 oz Cool whip Lite -- thawed
       1 pt Fresh raspberries
       1 c  Sugar
       1 c  Cornstarch
       2 c  Water
       3 oz Sugar-free raspberry gelatin
   Heat oven to 325 degrees. Lightly spoon flour into
   measuring cup; level off.
   In large bowl, combine flour and brown sugar; mix
   well. Using fork or pastry
   blender, cut in margarine until coarse crumbs form.
   Stir in walnuts. Lightly
   press mixture in ungreased 15x10x1-inch baking pan.
   Bake at 325 degrees for 10
   to 15 minutes or until light golden brown. Cool.
   In large bowl, beat cream cheese and vanilla until
   light and fluffy. Add marshmallow creme; beat just
   until combined. Fold in whipped topping. Refrigerate
   about one hour or until firm.
   Sprinkle raspberries over top of cheese mixture. In
   medium saucepan combine sugar, cornstarch and water;
   mix well. Cook and stir over medium heat until mixture
   thickens and becomes clear. Remove from heat; stir in
   gelatin until dissolved. Cool glaze 20 to 30 minutes
   or until lukewarm. Carefully spoon glaze over
   raspberries. Refrigerate about one hour until firm.
   Cut into squares. Store in refrigerator. Makes 25
   Nutrient data per serving: 259 calories; 3 g protein;
        40 g  carbohydrates; 10
   g fat; 8 mg cholesterol; 136 mg sodium.
   Recipe By     : The Post Register, April 20, 1993
   From: Johnnye Tamaru