Recipes
Blueberry Cheesecake for Carb Counters
5 Ratings
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Blueberry Cheesecake for Carb Counters
Recipe: Blueberry Cheesecake for Carb Counters
Ingredients
- 2 tablespoons dry breadcrumbs*
- 3 packages (8 ounces each) cream cheese
- 2 eggs
- 2 tablespoons milk
- 2⁄3 cup granulated non-nutritive sweetener
- 1 tablespoon vanilla extract
- Sour Cream Topping, recipe follows
- Blueberry Sauce (recipe follows)
Instructions
- Preheat oven to 375°F
- Spray bottom and side of a 9-inch pie plate with vegetable cooking spray
- sprinkle with breadcrumbs and tilt to cover evenly
- In a large bowl, with an electric mixer, beat cream cheese, eggs, milk, granulated sweetener and vanilla until smooth
- Carefully pour into crumb-coated pie plate
- Smooth top
- Bake until set in the center, 18 to 20 minutes
- Cool 10 minutes
- When pie is set, spread the Sour Cream Topping over the top
- Bake 7 minutes longer
- Cool to room temperature on a wire rack
- Chill until cold
- Serve with Blueberry Sauce
- Sour Cream Topping
- In a small bowl, stir 1 cup sour cream, ¼ cup granulated non-nutritive sweetener and ½ teaspoon vanilla extract
- Blueberry Sauce
- In a medium-size saucepan, over medium heat, stir 2 cups fresh or frozen blueberries with 2 tablespoons 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): 413 calories; 13 g carbohydrate; 36 g total fat (22 g saturated fat); 1 g fiber
* Note: Breadcrumbs are optional If made without breadcrumbs, subtract 1 gram carbohydrate per portion
Number of servings (yield): 8