BLUEBERRY CHEESECAKE FOR CALORIE COUNTERS

FOR THE 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
FOR THE BLUEBERRY SAUCE:
2 cups fresh or frozen blueberries
2 tablespoons sugar (or granulated non-nutritive sweetener)
1 tablespoon lemon juice and water
1 tablespoon water

TO PREPARE THE CHEESECAKE:
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.

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.

TO PREPARE THE BLUEBERRY SAUCE:
In a medium-size saucepan, over medium heat, stir 2 cups fresh or frozen blueberries with 2 tablespoons sugar (or granulated non-nutritive sweetener) and 1 tablespoon each lemon juice and water until berries are soft, about 5 minutes; chill

Makes 8 portions
Per portion, including 1 1/2 tablespoons blueberry sauce: 152 calories; 19 g carbohydrate; 4.5 g total fat (2.6 g saturated fat); 1 g fiber

Source: U.S. Highbush Blueberry Council