Perfectly blended blackberry cheesecake
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, softened1/3 cup sugar1 cup fat free or light sour cream2 teaspoons vanilla extract1 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 crustFat 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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