Easy Low Fat Blueberry Cheesecake

Easy Low Fat Blueberry Cheesecake

Ingredients:
1 cup 1% cottage cheese
4 ounces low fat cream cheese
2 tsp cornstarch
2 large eggs, beaten

Directions:
Preheat oven to 350°F. Spray bottom and side of a 9-inch pie plate
with vegetable cooking spray; sprinkle with vanilla wafer crumbs, and
tilt to coat evenly. In a food processor, blend the 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 the top. Bake until set in the center, about 30-40
minutes.
Top with a blueberry glaze or sauce.
TIP: To top a cheesecake with Blueberry Glaze
arrange 1/2-1 cup fresh or frozen thawed and
drained blueberries over the top of the
cheesecake. Pour cooled blueberry glaze (page
) over berries. Store blueberry cheesecake
tightly covered in refrigerator.
41
Blueberry Pear Cake