Comfort Food Diet Lemon Blueberry Cheesecake

By pavaldez

Ingredients

• TOPPING:
• 1 package (3 ounces) lemon gelatin
• 1 cup boiling water
• 1 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 1 tablespoon canola oil
• 3 cups (24 ounces) fat-free cottage cheese
• 1/4 cup sugar
• 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

Details

Servings 12

Preparation

Step 1

In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-in. springform pan. Chill.
In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight.

For topping, in a small saucepan, combine sugar and cornstarch; gradually 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.

Transfer to a blender; cover and process until smooth. Refrigerate until chilled.

Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers.

Yield: 12 servings.