Blueberry Cheesecake for Calorie Counters

By Hklbrries

Ingredients

• Blueberry Sauce:
• 3 tbsp graham cracker crumbs
• 2 containers (6 ounces each) low-fat vanilla yogurt
• 1 cup fat-free cottage cheese
• 4 ounces reduced-fat cream cheese
• 1 tbsp cornstarch
• 1/2 cup egg substitute
• 2 cups fresh or frozen blueberries
• 2 tbsp sugar (or granulated non-nutritive sweetener)
• 1 tbsp lemon juice
• 1 tbsp water

Details

Servings 8
Adapted from blueberry.org

Preparation

Step 1

Preheat oven to 350 F. 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 eggs and pulse until combined. Carefully pour into the crumb-coated pie plate; smooth top. Bake until set in the center, about 30 minutes. Meanwhile, prepare the Blueberry Sauce. 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. Serve with Blueberry Sauce.

Blueberry Sauce: In a medium-size saucepan over medium heat, stir 2 cups fresh or frozen blueberries with 2 tbsp sugar (or granulated non-nutritive sweetener) and 1 tablespoon each lemon juice and water until berries are soft, about 5 minutes; chill.