Recipe: Blueberry Cheesecake for Carb Counters

BLUEBERRY CHEESECAKE FOR CARB COUNTERS

FOR THE CHEESECAKE:
2 tablespoons dry breadcrumbs*
3 packages (8 ounces each) cream cheese, softened
2 eggs
2 tablespoons milk
2/3 cup granulated non-nutritive sweetener
1 tablespoon vanilla extract
FOR THE SOUR CREAM TOPPING:
1 cup sour cream
1/4 cup granulated nonnutritive sweetener
1/2 teaspoon vanilla extract
FOR THE BLUEBERRY SAUCE:
2 cups fresh or frozen blueberries
2 tablespoons granulated non-nutritive sweetener
1 tablespoon lemon juice and water
1 tablespoon water

TO PREPARE THE CHEESECAKE:
Preheat oven to 375 degrees F. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with breadcrumbs and tilt to cover evenly.

In a large bowl, with an electric mixer, beat cream cheese, eggs, milk, granulated sweetener and vanilla until smooth. Carefully pour into crumb-coated pie plate; smooth top.

Bake until set in the center, 18 to 20 minutes; cool 10 minutes.

When pie is set, spread the Sour Cream Topping over the top; bake 7 minutes longer.

TO PREPARE THE SOUR CREAM TOPPING:
In a small bowl, stir 1 cup sour cream, 1/4 cup granulated nonnutritive sweetener and 1/2 teaspoon vanilla extract.

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 granulated non-nutritive sweetener and 1 tablespoon each lemon juice and water until berries are soft, about 5 minutes; chill.

*Note: Breadcrumbs are optional. If made without breadcrumbs, subtract 1 gram
carbohydrate per portion.

Makes 8 portions
Per portion, including 1-1/2 tablespoons blueberry sauce: 413 calories; 13 g carbohydrate; 36 g total fat (22 g saturated fat); 1 g fiber

Source: U.S. Highbush Blueberry Council