Blueberry Cheesecake for Calorie Counters
Courtesy of US Highbush Blueberry Council 8 Servings • 10 Min. Prep Time • 35 Min. Cook TimeIngredients |
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Cheesecake: |
1 c. graham cracker crumbs |
2 - 6 oz. containers low-fat vanilla yogurt |
1 c. non-fat cottage cheese |
4 oz. lowfat cream cheese |
1 Tbsp. cornstarch |
1/2 c. egg substitute |
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Blueberry Sauce: |
2 c. fresh or frozen blueberries |
2 Tbsp. sugar |
1 Tbsp. lemon juice |
1 Tbsp. water |
Directions:
1. Preheat oven to 350°F. Spray bottom and side of a 9" pie plate with vegetable cooking spray; sprinkle with graham cracker crumbs, and tilt to coat evenly.
2. Place a coffee filter or two layers of paper towels in a strainer; stir 1 container of the yogurt and spoon it into the filter; set aside to drain, stirring occasionally, about 30 min.
3. Meanwhile, in a food processor, blend the remaining container of yogurt, cottage cheese, cream cheese and cornstarch until smooth. Add the eggs and pulse until combined. Carefully pour into the crumb-coated pie plate; smooth top. Bake until set in the center, about 30 min.
4. Meanwhile, prepare the Blueberry Sauce. In a medium-size saucepan, over medium heat, stir blueberries with sugar, lemon juice and water until berries are soft, about 5 min; chill.
5. When pie is set, spread the drained yogurt over the top; bake 5 min. longer. Cool to room temperature on a wire rack. Chill until cold. Serve with Blueberry Sauce.
* Nutrition information reflects 1 1/2 Tbsp. Blueberry Sauce per serving.