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Lemon Blueberry Cheesecake

For a light, refreshing alternative to traditional cheesecake, try this no-bake treat from Julia Klee of Bonaire, Georgia.

12 ServingsPrep: 30 min. + chilling

Ingredients

1 package (3 ounces) lemon gelatin
1 cup boiling water
1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon canola oil
3 cups (24 ounces) fat-free cottage cheese
1/4 cup sugar
TOPPING:
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/4 cup water
1-1/3 cups fresh or frozen blueberries, divided
1 teaspoon lemon juice

Directions

In a large bowl, dissolve gelatin in boiling water. Cool. In a small
bowl, combine the crumbs, butter and oil. Press onto the bottom of a
9-in. springform pan. Chill.
In a blender, cover and process cottage cheese and sugar until
smooth. While processing, slowly add cooled gelatin. Pour into
crust; cover and refrigerate overnight.
For topping, in a small saucepan, combine sugar and cornstarch;
gradually stir in water until smooth. Add 1 cup blueberries. Bring
to a boil; cook and stir for 2 minutes or until thickened. Stir in

2 of 2

Lemon Blueberry Cheesecake (continued)

Directions (continued)

lemon juice; cool slightly.
Transfer to a blender; cover and process until smooth. Refrigerate
until chilled.
Carefully run a knife around edge of pan to loosen cheesecake; remove
sides of pan. Spread the blueberry mixture over the top. Sprinkle
with remaining blueberries. Refrigerate leftovers. Yield: 12
servings.

Nutrition Facts: 1 slice equals 171 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 352 mg sodium, 27 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit, 1/2 fat.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.