- 24
Ingredients
- 1-3/4 cups sugar, divided
- 3 tablespoons cornstarch
- 3 cups fresh or frozen cranberries, thawed
- 1 cup fresh or frozen raspberries, thawed
- 1/2 cup cranberry juice
- 2 cups crushed vanilla wafers (about 60 wafers)
- 5 tablespoons butter, melted
- 3 tablespoons baking cocoa
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup (8 ounces) sour cream
- 3/4 cup egg substitute
- 3/4 cup semisweet chocolate chips, melted
- 1-1/2 teaspoons vanilla extract
- Additional melted semisweet chocolate and fresh raspberries, optional
Preparation
Step 1
In large saucepan, combine 3/4 cup sugar and cornstarch. Stir in berries and cranberry juice. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat and cool slightly.
Meanwhile, in large bowl, combine wafer crumbs, butter and cocoa. Press onto bottom of greased 13x9 in. baking dish. Pour berry mixture over crust.
In another bowl, beat cream cheese, sour cream and remaining sugar until smooth. Add egg substitute; beat on low speed just until combined. Stir in melted chocolate and vanilla. Pour over top.
Bake at 325° for 45-55 minutes or until center is almost set. Cool on wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight. Drizzle with additional melted chocolate and garnish with raspberries if desired.
Nutritional Facts 1 piece (calculated without additional chocolate or raspberries) equals 283 calories,