Food recipes
Easy Low Fat Blueberry Cheesecake
Easy Low Fat Blueberry Cheesecake
Ingredients:
1 cup 1% cottage cheese
4 ounces low fat cream cheese
2 teaspoons cornstarch
2 large eggs, beaten
Directions:
1. 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.
2. Top with a blueberry glaze or sauce.
3. 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 (see recipe) over the berries. Store blueberry cheesecake tightly covered in refrigerator.
Ingredients:
1 cup 1% cottage cheese
4 ounces low fat cream cheese
2 teaspoons cornstarch
2 large eggs, beaten
Directions:
1. 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.
2. Top with a blueberry glaze or sauce.
3. 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 (see recipe) over the berries. Store blueberry cheesecake tightly covered in refrigerator.
Printed from https://recipe.bluelayer.org/recipe/64913/easy-low-fat-blueberry-cheesecake