Blueberry Dessert

From Light & Tasty Magazine

"I was really pleased with the results when I lightened up this layered dessert recipe that's been in our family for year," writes Alta Rodgers from Pottstown, Pennsylvania.


INGREDIENTS



* 1-1/2 cups graham cracker crumbs (about 16 squares)
* 1/2 cup sugar, divided
* 1/4 cup reduced-fat butter, melted
* 1 package (8 ounces) reduced-fat cream cheese
* 2 eggs
* 1 teaspoon vanilla extract
* 1 can (21 ounces) blueberry pie filling
* 1 cup reduced-fat whipped topping


SERVINGS 15
CATEGORY Lower Fat
METHOD Baked
PREP 15 min.
COOK 20 min.
TOTAL 35 min.


DIRECTIONS




In a small bowl, combine the graham cracker crumbs and 1/4 cup sugar; stir in butter. Press into the bottom of a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 350° for 10-15 minutes or until golden brown.
    In a large mixing bowl, beat cream cheese and remaining sugar until smooth; add the eggs and vanilla. Pour over crust. Bake at 350°for 10-12 minutes or until set. Cool on a wire rack. Spread the pie filling. Refrigerate until serving. Garnish with whipped topping. Yield: 15 servings. Editor's Note: This recipe was tested with Land O' Lakes light stick butter.

 



NUTRITIONAL INFO




Nutritional Analysis: 1 piece equals 169 calories, 6 g fat (3 g saturated fat), 42 mg cholesterol, 136 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

-- Edited by Colette at 17:13, 2006-06-08