Tuesday, February 2, 2010



Features lady fingers, a creamy filling and a crushed pineapple topping.

1 package (8 ounces) fat-free cream cheese
1 package (3 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons vanilla extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 packages (3 ounces each) ladyfingers, split

1/3 cup sugar
3 tablespoons cornstarch
1 can (20 ounces) unsweetened crushed pineapple, undrained

In a large bowl, beat the cream cheeses, sugar and vanilla until smooth. Fold in whipped topping. Arrange ladyfingers on the bottom and around the edge of an ungreased 9-in. springform pan. Spread bottom layer evenly with half of cream cheese mixture. Top with remaining ladyfingers (ladyfingers may overlap); spread with remaining filling. Cover and refrigerate.
In a small saucepan, combine sugar and cornstarch. Stir in pineapple. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature; gently spread over torte. Cover and refrigerate for at least 4 hours or until set. Remove sides of pan.


It's truly delicious—but there's not too much guilt with the indulgence

1 package (16 ounces) angel food cake mix
1 carton (12 ounces) frozen whipped topping, thawed
3/4 cup (6 ounces) raspberry yogurt
1/3 cup confectioners' sugar
1 pint fresh raspberries

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour.

In a large bowl, gently combine the whipped topping, yogurt and confectioners' sugar until blended. Run a knife around side of cake and remove from pan.

Split cake into thirds horizontally. Place bottom layer on a serving plate; spread with 1 cup yogurt mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining topping mixture. Garnish with raspberries. Refrigerate leftovers


This eye-catching cheesecake showcases red raspberries and heavenly dark chocolate.

2 cups chocolate wafer crumbs (about 38 wafers)
1/3 cup sugar
1/2 cup butter, melted

1 envelope unflavored gelatin
3/4 cup cold water
2 cups heavy whipping cream
3 packages (two 8 ounces, one 3 ounce) cream cheese, softened
1/3 cup sugar
4 ounces semisweet chocolate, melted and cooled
1 cup fresh or frozen raspberries
Fresh raspberries and mint, optional

Combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly.

In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat cream cheese and sugar; stir in cooled gelatin. Transfer half of the mixture to another bowl.

To one bowl, fold in melted chocolate and half of the whipped cream. Pour over prepared crust. To the other bowl, carefully fold in the remaining whipped cream, then the raspberries. Pour over chocolate layer. Cover and refrigerate for 6 hours or overnight.

Carefully run a knife around edge of pan to loosen. Remove sides of pan before slicing. Garnish with berries and mint if desired. Refrigerate leftovers
Recipes from Taste of Home.


Anonymous said...

Wow! If only I know how to make cakes, I would be making this one for my mother. She will like it.
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Ashley said...

Love that raspberry chocolate cheesecake! And I love anything from Taste of Home. We're making strawberry crepes for Valentine's Day.