Lemon Blueberry Cheesecake



From Light & Tasty

For a light, refreshing alternative to traditional cheesecake, try this no-bake treat from Julia Klee of Bonaire, Georgia.


INGREDIENTS



* 1 package (3 ounces) lemon gelatin
* 1 cup boiling water
* 2 tablespoons butter or stick margarine, melted
* 1 tablespoon canola oil
* 1 cup graham cracker crumbs (about 16 squares)
* 1 carton (24 ounces) fat-free cottage cheese
* 1/4 cup sugar
* TOPPING:
* 2 tablespoons sugar
* 1-1/2 teaspoons cornstarch
* 1/4 cup water
* 1-1/3 cups fresh or frozen blueberries, divided
* 1 teaspoon lemon juice


SERVINGS 12
CATEGORY Dessert
METHOD Chill
PREP 30 min.
TOTAL 30 min.


DIRECTIONS




In a bowl, dissolve gelatin in boiling water; cool. Combine butter and oil; add crumbs and blend well. Press onto the bottom of a 9-in. springform pan. chill. In a blender, process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust, chill overnight.
    For topping, combine sugar and cornstarch in a saucepan; stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly. Process in a blender until smooth. Refrigerate until completely cooled. Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Top with remaining blueberries. Refrigerate leftovers. Yield: 12 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (1 piece) equals 171 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 352 mg sodium, 27 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit, 1/2 fat.