Fat Free Raspberry Cheesecake Fluff Ww Recipes

FAT FREE RASPBERRY CHEESECAKE FLUFF ( WW )

Steps:

• Heat 1 cup of water to boiling.
• Place Jello in a deep mixing bowl and pour in the boiling water. Stir until the gelatin dissolves.
• Then stir in a cup cold water and the raspberries.
• Let it sit 5 minutes or so to cool off some.
• Sprinkle the pudding into the Jello/raspberry mixture.
• Beat with your electric mixer, on high, for 2 minutes or until all lumps dissolve.
• Fold in the Cool Whip.
• Divide into (8) individual serving dishes. (the recipe makes about 44 ounces so each dish needs to hold ~ 3/4 cup).
• Garnish with another raspberry or 2 if you're feeling frisky. After all, they're "free". ;-).
• Chill until set.
• Enjoy for 8 times then make another batch. Maybe use SF, FF white chocolate pudding this time!

WEIGHT WATCHERS CHEESECAKE

Steps:

• Preheat the oven to 325°F Wrap the outside of a 10 inch springform pan with heavy duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the sides of the pan.
• In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth. Add the eggs 1 at a time beating on low speed until blended. Stir in the lemon zest. Pour the batter into the springform pan and set into a large roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake until almost completely set, 30-35 minutes.
• Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven 30 minutes. Transfer to a rack and run a knife around the edge of the pan to release the cake. Cool completely, then refrigerate, covered, until ready to serve.