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For a light, refreshing alternative to traditional cheesecake, try this no-bake treat from Julia Klee of Bonaire, Georgia.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional 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.
Originally published as Lemon Blueberry Cheesecake in Light & Tasty June/July 2001, p60
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Mar. 23, 2013 by rudylenak
Made this cheesecake for Christmas was GOOD
Reviewed on Mar. 15, 2011 by D0gluv3i2
Family loved it! There were no left overs after it was brought out. It had a great flavor, and if made properly is a wonderful, easy dessert.
Reviewed on May. 07, 2010 by annabaldi
The first time I did this I followed the recipe as is. Turned out really really good and everyone loved it. The second time I made it I substituted strawberries for the blueberries for the topping sauce and the decoration. It turned out so good too and the sauce has a delicate pink colour which looked really great with the sliced strawberries on top. Thanks for sharing this recipe. I will certainly do it over and over again during the summer especially.
Reviewed on Apr. 13, 2010 by sandygal
Delicious! Easy to make. Hit with my friends!
Reviewed on Apr. 12, 2010 by sdg3
Gritty consistency, no good flavor - will not make again or recommend :(
Reviewed on Apr. 11, 2010 by fancynancy2426
This was so refreshing. Perfect after a heavy meal. I used diet lemon Jello to make it more calorie friendly. The light lemon taste is just right and you do not taste the fact that there is cottage cheese in the recipie.I covered the top with Cool Whip around the edges and filled in the middle with fresh blackberries. I imagine you could use any fresh fruit. A low calorie WINNER !!
This was so refreshing. Perfect after a heavy meal. I used diet lemon Jello to make it more calorie friendly. The light lemon taste is just right and you do not taste the fact that there is cottage cheese in the recipie.
I covered the top with Cool Whip around the edges and filled in the middle with fresh blackberries. I imagine you could use any fresh fruit. A low calorie WINNER !!
Reviewed on Apr. 10, 2010 by sherrypotter
I made this cheesecake for Easter and it was okay but not great. I didn't like the consistency of it. I have made no bake cheesecakes before and don't mind them. This was a little disappointing. There was no "wow" factor to it.
Reviewed on Apr. 09, 2010 by candeaze
I changed it up a bit, just 1-1/2 cups low fat cottage cheese, then 1-1/2 cups low fat cream cheese and then put it in2 pre made low fat cookie crusts and made strawberry topping. it was good but the cottage cheese did not cream up like I expected, if I make it again it would be with all low fat cream cheese. I also added the lemon zest, so I guess I didn't make THIS recipe but made it my own.
Reviewed on Apr. 09, 2010 by cjdesmsl
I made this for Easter it was a lite change from the normal cheesecake felt it needed just a little more flavor. I will make this again but will add some lemon zest
Reviewed on Apr. 08, 2010 by bagsdeb
My son, who hates cottage cheese love this.I waited to tell him what it was made from until after he tasted it. All who came to Easter Dinner loved it.
My son, who hates cottage cheese love this.
I waited to tell him what it was made from until after he tasted it. All who came to Easter Dinner loved it.
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