Recipes
Blueberry Cheesecake for Calorie Counters
2 Ratings
Loading ...Recipe: Blueberry Cheesecake for Calorie Counters
Ingredients
- Cooking spray
- 6 eggs
- 1 teaspoon grated orange peel
- 2⁄3 cup orange juice
- 3 tablespoons sugar, divide
- Pinch salt, optional
- 1 cup fresh or frozen blueberries (thawed and
- drained, if frozen)
- 8 slices (1-¼ inches thick) Italian bread
- 1⁄3 cup sliced almonds
- Blueberry Orange Sauce (recipe follows)
Instructions
- Preheat oven to 350 F
- Spray bottom and side of a 9-ince 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 cubs fresh or frozen blueberries with 2 tablespoons sugar (or granulated non-nutritive sweetener) and 1 tablespoon each lemon juice and water until berries are soft, about 5 minutes
- Chill
Quick notes
Per portion (including 1-½ tablespoons blueberry sauce): 152 calories; 19 g carbohydrate; 4.5 g total fat (2.6 g saturated fat); 1 g fiber
Number of servings (yield): 8