Blueberry Cheesecake for Calorie Counters
Satisfy your sweet tooth with this low-calorie dessert.
(124) ratings
Rate This Recipe:
Recipe Details:
Servings 8
Prep Time: 15 min
Cook Time: 30 min
3 tablespoons graham cracker crumbs
2 containers (6 oz. each) low-fat vanilla yogurt
1 cup fat-free cottage cheese
4 oz. fat-reduced cream cheese
1 tablespoon cornstarch
1/2 cup egg substitute
Blueberry Sauce:
2 cups Naturipe® Farms blueberries
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon water
Preheat oven to 350°F. Spray bottom and sides of a 9-inch pie plate with vegetable cooking spray; sprinkle with graham cracker crumbs and tilt to coat evenly. 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 minutes. 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 minutes. Meanwhile, prepare the blueberry sauce. When pie is set, spread the drained yogurt over the top; bake 5 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with blueberry sauce.
Blueberry Sauce:
In a medium-size saucepan, over medium heat, stir blueberries with sugar (or granulated non-nutritive sweetener), lemon juice and water until berries are soft, about 5 minutes; chill.
Recipe courtesy of U.S. Highbush Blueberry Council.
Prep Time: 15 min
Cook Time: 30 min
Ingredients
Cake:3 tablespoons graham cracker crumbs
2 containers (6 oz. each) low-fat vanilla yogurt
1 cup fat-free cottage cheese
4 oz. fat-reduced cream cheese
1 tablespoon cornstarch
1/2 cup egg substitute
Blueberry Sauce:
2 cups Naturipe® Farms blueberries
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon water
Directions
Cake:Preheat oven to 350°F. Spray bottom and sides of a 9-inch pie plate with vegetable cooking spray; sprinkle with graham cracker crumbs and tilt to coat evenly. 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 minutes. 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 minutes. Meanwhile, prepare the blueberry sauce. When pie is set, spread the drained yogurt over the top; bake 5 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with blueberry sauce.
Blueberry Sauce:
In a medium-size saucepan, over medium heat, stir blueberries with sugar (or granulated non-nutritive sweetener), lemon juice and water until berries are soft, about 5 minutes; chill.
Recipe courtesy of U.S. Highbush Blueberry Council.
Nutritional Info
Calories: 152; Fat: 4.5 g; Carbohydrates: 19 g, Dietary Fiber: 1 gThese recipes do not take into consideration any food allergies that you may have. Please carefully consider which recipes you try, especially if you have food sensitivities or allergies. Consume these recipes at your own risk. Naturipe has no liability if you consume foods to which you are allergic.
Blueberry Cheesecake for Calorie Counters
Blueberry Cheesecake for Calorie Counters
Related Links:
(124) ratings
Rate This Recipe:
To rate this recipe select the appropriate rating and click the submit button.
