Raspberry Swirl

By Hklbrries

Ingredients

• 2 1/2 cups graham cracker crumbs
• 1 1/4 tsp ground cinnamon
• 1/3 cup butter, melted
• 4 eggs, separated
• 1 (8-ounce) package nonfat cream cheese, softened
• 2 cups sugar-free raspberry preserves, strained to remove seeds
• 1/4 tsp cream of tartar
• 1/8 tsp salt
• 1 (8-ounce) container fat-free non-dairy whipped topping, thawed
• 1 cup sugar-free apricot preserves

Details

Servings 12
Adapted from smuckers.com

Preparation

Step 1

Preheat oven to 350 F. In a medium bowl, combine graham cracker crumbs, cinnamon and melted butter. Mix well and press into the bottom of a 9-by-13-inch baking dish or a large (10- or 11-inch) pie plate. Bake for 5 minutes; remove from oven to cool.

With an electric mixer, beat egg yolks on high speed until thick and lemon-colored, about 5 minutes. Add cream cheese. Beat on low speed, increasing to high speed, until smooth. Add apricot preserves and beat again until smooth. Transfer mixture to another bowl and set aside.

Using an electric mixer, beat egg whites, cream of tartar and salt until whites stand in soft peaks. Fold one third of the egg white mixture into the cream cheese mixture, then fold the cheese mixture back into the remaining egg whites. Finally, gently fold in the thawed whipped topping.

Spread half the mixture into the cooled crust. Pour half of the raspberry preserves over the filling and swirl it with a knife. Repeat with remaining filling and raspberry preserves. Freeze until firm.

Nutrition Information:
Per serving
255 calories
9 g fat
85 mg cholesterol
348 mg sodium
7 g protein
44 g carbohydrates
7 g sugars

Dietary exchanges: 1.5 fruits, 1 starch, 2 fat, .5 very lean meat