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Blueberry Cheesecake
* 3 Tbsp. graham cracker crumbs
* 2 containers (6 ounces each) low fat vanilla yogurt
* 1 cup fat free cottage cheese
* 4 ounces fat reduced cream cheese
* 1 Tbsp. cornstarch
* ½ cup egg substitute
*** BLUEBERRY SAUCE ***
* 2 cups fresh or frozen blueberries
* 2 Tbsp. sugar or granulated non-sugar sweetener
* 1 Tbsp. lemon juice
* 1 Tbsp. water
Preheat oven to 350 degrees. Spray bottom and side 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 egg substitute and pulse until combined. Carefully pour into the crumb-coated pie plate; smooth top. Bake until set in the center, about 30 minutes. 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.
To make Blueberry Sauce: In a medium saucepan over medium heat, stir together 2 cups fresh or frozen blueberries with 2 tablespoons sugar or sweetener, the lemon juice and water. Cook until berries are soft, about 5 minutes; chill.
Serve with cheesecake.
| WW
Points |
3.5 |
| Serving Size |
1 slice and 1 Tbsp. of blueberry sauce |
| Servings |
8 |
