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Talk about a match made in heaven! A sweet arrowroot cookie crust serves as the base for the perfect pairing of a creamy, dreamy white chocolate filling and fresh raspberries.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
13 mins
total:
12 hrs 56 mins
Yield:
Serves 14 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool completely on a wire rack.

  • To prepare filling, place white chocolate chips in the top of a double boiler; place over simmering water. Heat chips until melted and smooth, stirring often. Remove from heat. Place 1/3 cup sugar, yogurt, and cream cheese in a medium bowl; beat with a mixer at medium speed until light and frothy. Add vanilla and melted chocolate; beat until blended.

  • Spoon filling into cooled crust. Cover loosely with foil, and chill overnight. Top filling with a single layer of raspberries. Refrigerate until ready to serve.

Source

Gluten-Free Baking

Nutrition Facts

191 calories; fat 10.3g; saturated fat 5.5g; mono fat 2.4g; poly fat 0.4g; protein 3.3g; carbohydrates 25g; fiber 1.7g; cholesterol 24mg; iron 0.4mg; sodium 92mg; calcium 51mg.
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