Lemon Blueberry Cheesecake (Diabetic)
Published: Friday, March 23, 2018
3 oz. pkg. lemon gelatin
1 c. boiling water
2 Tbsp. butter or stick margarine, melted
1 Tbsp. canola oil
1 c. graham cracker crumbs (about 16 squares)
24 oz. carton fat-free cottage cheese
¼ c. sugar
Topping:
2 Tbsp. sugar
1½ tsp. cornstarch
¼ c. water
11/3 c. fresh or frozen blueberries, divided
1 tsp. 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" 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: Combine sugar and cornstarch in a saucepan; stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir 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 blueberry mixture over the top. Top with remaining blueberries. Refrigerate leftovers. —12 servings.
• Exchange (per serving—1 piece): 171 calories, 4 g fat, 1 g saturated fat, 8 g protein, 27 g carbohydrate, 8 mg cholesterol, 1 g fiber, 352 mg sodium; 1½ starch, ½ fruit, ½ fat.
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