Lemon Blueberry Cheesecake
This cheesecake is a light, refreshing alternative to traditional cheesecake.
1 (3 ounce) package lemon gelatin
1 cup boiling water
2 tablespoons butter or stick margarine, melted
1 tablespoon canola oil
1 cup graham cracker crumbs
3 cups fat-free cottage cheese
1/4 cup granulated (white) sugar
2 tablespoons granulated (white) sugar
1 1/2 teaspoons cornstarch
1/4 cup water
1 1/3 cups fresh or frozen blueberries, divided
1 teaspoon lemon juice
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-inch 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: In a saucepan, combine sugar and cornstarch; 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.
Preparation Time: 30 minutes
Chill Time: 8 hours
Amount per serving: Calories 171, Fat 4 g (Saturated Fat 1 g), Cholesterol 8 mg, Sodium 352 mg, Carbohydrate 27 g, Fiber 1 g, Protein 8 g. Diabetic Exchanges: 1 1/2 Starch, 1/2 Fruit, 1/2 Fat.
Recipe Courtesy Of
Julia Klee, Bonaire, Georgia