Guilt-Free Blueberry Cheesecake

Sure, summer offers lots of activities, but it also includes great barbecues, tangy margaritas by the pool and gallons of fresh fruit ice cream. So if your clothes are feeling a little snug, don't worry about it. We've got a delicious guilt-free dessert that's sure to please the whole group.


3 tablespoons graham cracker crumbs

2 containers (6 ounces each) low-fat vanilla yogurt

1 cup fat-free cottage cheese

4 ounces fat-reduced cream cheese

1 tablespoon cornstarch

1/2 cup egg substitute

Blueberry Sauce, recipe follows

Preheat oven to 350 degrees 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 tablespoons sugar (or granulated, no-calorie sweetener) and 1 tablespoon each lemon juice and water until berries are soft, about 5 minutes; chill.

Serves 8 - Per portion, including 1-1/2 tablespoons blueberry sauce: 152 calories and 4.5 grams total fat (2.6 grams saturated fat).

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