Found this gem on Pinterest. Now you can indulge in a blueberry cheesecake and not feel a bit guilty. This “skinny blueberry” delight is only 5.9 grams of fat, while keeping its flavor, sweetness and richness.
Very easy to make, no pots or pans, it’ll set in your icebox!
Recipe courtesy of “Self Magazine”
1 1/2 cups finely ground reduced-fat graham cracker crumbs
4 teaspoons light (reduced-fat) butter, melted
2 cups fresh blueberries (or frozen and thawed)
2 tablespoons fresh lemon juice
2 teaspoons powdered unflavored gelatin
8 oz reduced-fat cream cheese
8 oz fat-free cream cheese
14 oz fat-free sweetened condensed milk
Several fresh mint leaves
Preheat oven to 350°F. Lightly coat a 9″ springform pan or glass pie pan with melted butter or light olive oil
Using a food processor or by hand break up graham crackers till a fine texture.
Combine crumbs and butter in a bowl and then press into pan. Bake 10 minutes.
Puree 1 1/2 cups blueberries and mix with lemon juice in a microwave bowl.
Sprinkle gelatin on top and let stand 10 minutes.
Microwave on medium 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed. Beat in cream cheeses and condensed milk.
Pour mixture over baked crust and refrigerate until set.
Garnish with mint and remaining blueberries.
313 calories per serving, 5.9 g fat (3.5 g saturated), 52.3 g carbs, 1.8 g fiber, 11.4 g protein
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