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Blackberry Cheesecake

Prep Time 15 minutes
Total Time 2 hours
Difficulty 2.0 Medium
Calories Per Servings 240 Calories
Servings 8
Nutrition facts Nutrition facts


Perfectly blended blackberry cheesecake

Ingredients 9


3 pkg (6 oz. ea.) DOLE® Blackberries
1 envelope unflavored gelatin
4 oz light cream cheese, softened
1/3 cup sugar
1 cup lowfat sour cream
2 teaspoons vanilla extract
1 tablespoon apricot-pineapple or marmalade preserves
1 prepared graham cracker crust
 as desired fat free thawed whipped topping



3 pkg. (6 oz. each) fresh DOLE Blackberries


Puree blackberries in covered blender or food processor container



Push pureed mixture through a sieve with back of spoon, to remove seeds


1 envelope unflavored gelatin


Sprinkle gelatin over blackberry puree in small pan.  Mix until dissolved.



Cook over low heat, stirring until bubbles around pan edge; cool slightly.


4 oz. light cream cheese, softened
1/3 cup sugar
1 cup fat free or light sour cream
2 teaspoons vanilla extract
1 tablespoon apricot-pineapple or marmalade preserves


Beat together cream cheese and sugar until creamy, in medium bowl.  Add sour cream, vanilla and preserves; stir until blended. 



Pour cooled berry mixture into cream cheese mixture, stirring until blended.


1 prepared graham cracker crust
Fat free whipped topping, thawed


Pour into crust.  Chill for 2 hours or longer.  Top with dollop of whipped topping, if desired. 

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