An Easy Way to Eat More Vegetables…

Raspberry Beet Cheesecake

Serves: 12
Serving Size: 1/12 of the cheesecake

Crust:

1/2 cup vanilla wafers
1 tablespoon olive oil

Cheesecake:

1 cup roasted, skinned red beets (about 2)
1 pound 30% lighter cream cheese ? (neufchâtel cheese or reduced fat cream cheese)
3/4 cup sugar
4 eggs
1 egg yolk

Topping:

2 cups fresh raspberries
1/4 cup low-fat sour cream
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