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.
GUILT-FREE BLUEBERRY CHEESECAKE
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).