Blackberry Cheesecake Perfectly blended blackberry cheesecake
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,
Step 1: Puree blackberries in covered blender or food processor container
Step 2: Push pureed mixture through a sieve with back of spoon, to remove seeds
Step 3: Sprinkle gelatin over blackberry puree in small pan. Mix until dissolved.
Step 4: Cook over low heat, stirring until bubbles around pan edge; cool slightly.
Step 5: Beat together cream cheese and sugar until creamy, in medium bowl. Add sour cream, vanilla and preserves; stir until blended.
Step 6: Pour cooled berry mixture into cream cheese mixture, stirring until blended.
Step 7: Pour into crust. Chill for 2 hours or longer. Top with dollop of whipped topping, if desired.