Friday, October 15, 2010

Dangerously Delicious Layered Raspberry Cake

Trust me on this one. This Raspberry Layer Cake is delicious. No joke. When I served it to my dinner guests they were stuffed from eating steak, shrimp, and potatoes and every single one of them (me included) finished our own huge piece. It is that good. Seriously. Try it yourself, but at your own risk. I sat one evening and ate close to half a pan with a spoon right out of the dish.
Yes, I did. I'm not proud of it. But I did it.

My theory on that is that with the cream cheese and whipped topping, it just sort of melts into the cracks so there is always room, right? Make this cake and you won't be sorry unless you eat half a pan by yourself like I did. Even then, you won't really be sorry you ate it all, you will be more sorry that it's all gone.
Then a trip to the store will follow shortly after to make another cake... Yes, it's that good.

Now let's get on with the recipe!

Raspberry Layer Cake

for crust:

1 1/2 cups Graham Cracker Crumbs; reserve 2 tbsp.
1 tsp. Cinnamon
1 tbsp. Vanilla Extract
1 tablespoon Milled Flax Seed
2 tbsp. Smart Balance Butter; melted

for raspberry filling:

10 ounces Frozen Raspberries
1/2 cup Baking Splenda
1 tbsp. Corn Starch
2 tbsp. Water

for Cream cheese layer:

8 ounces low fat cream cheese
1/2 cup Baking Splenda
4 ounces Light Cool Whip

for topping:

4 ounces Light Cool Whip
2 tbsp. reserved graham cracker crumbs mixture
1. Take your graham crackers and break them up in the food processor and pulse for about 30 seconds or until you get nice thin crumbs. Then add the flax and cinnamon and pulse for a few more seconds.
2. Then in a microwave safe bowl melt the butter for 45 seconds. Pour into the graham cracker crumbs. Add the vanilla and mix until a moist crust forms. Spray the bottom of a large pan and press firmly into the bottom.  Spread on the bottom of a round deep dish pie plate. Bake in a 350 degree oven for 15 minutes. Then set aside to cool.
3. Combine the water and corn starch until the water is smooth. 
4. In a sauce pan combine the raspberries, splenda, and corn starch mixture stirring over medium heat until the mixture thickens-- about 5-6 minutes. Then remove from heat and set aside to allow to cool and continue to thicken. 
5. In a large separate bowl, combine the cream cheese and splenda creaming it until it is smooth. Then carefully fold in the cool whip until it looks like clouds! Set aside.
6. Now we build the beautiful dessert! Spread the cream cheese layer over the  graham cracker crust. Top with the raspberry filling. Then spread the remaining 4 ounces of cool whip over the top and sprinkle with the topping mixture.  Refrigerate for at least 30 minutes, but you can do it for up to 24 hours if you so desire! Delicious and oh so easy!

Servings: 12

Nutritional Skinny:


200 calories / 11 g fat / 2 g carbohydrates / 2 g fiber / 2.7 g protein

Mental Health Tip: This dessert can be even lower in fat if you want to use fat free cream cheese and cool whip. And it will taste just as good. Most of the flavor comes from the super delicious and healthy raspberries! Enjoy yourself and these fresh flavors of summertime!

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