3/4 c. cold skim milk
1 c. low fat cottage cheese
1/3 c. seedless raspberry fruit spread
1 pkg. jello sugar free instant chocolate pudding
2 c. thawed cool whip lite
1 oz. baker's semi-sweet chocolate, grated
1/2 c. raspberries

Pour milk into blender. Add cottage cheese and fruit spread; blend until smooth. Add pudding mix; blend until smooth. Pour pudding mixture into large bowl. Gently stir in the cool whip. Pour into 8 inch pie plate. Smooth top. Sprinkle with chocolate. Freeze until firm, approximately 6 hours. Remove cheesecake from freezer about 15 minutes before serving. Top with raspberries.