Chilling time: 3 hours 30 minutesWho knew a cheesecake could be this easy to make yet be so scrumptious? It offers just the right amount of creaminess and fruitiness.
Preparation time: 40 minutes Chilling time: 3 hours 30 minutes
2 tablespoons honey
2 teaspoons cornstarch
1½ cups blueberries, fresh or frozen
¼ cup all-fiber cereal crumbs
1⁄8 teaspoon ground cinnamon
1 tablespoon cold Better Butter or trans-fat free spread
1 package (8 ounces) reduced-fat cream cheese, at room temperature
2 tablespoons confectioners’ sugar
Grated peel and juice of 1 lime
1. Coat an 8" springform pan with vegetable oil spray. Set aside.
2. In a saucepan, combine the honey and cornstarch. Mix until blended. Add the blueberries. Cook over medium heat, stirring gently, for 4 to 5 minutes, or until the mixture bubbles. Remove and let stand until cooled to room temperature.
3. Meanwhile, in a bowl, combine the crumbs and cinnamon with a fork. Cut in the Better Butter or spread until well blended. Transfer to the prepared pan. Press with your knuckles to flatten evenly. Set in the freezer for 30 minutes.
4. Meanwhile, wipe the crumb bowl with a paper towel. Add the cream cheese, sugar, lime peel, and juice. Slowly mix to incorporate, then beat by hand until very smooth. Dollop into the pan. Spread evenly with a spatula. Dollop on the blueberry mixture. Spread evenly over the surface to the edge of the pan.
5. Cover and refrigerate for 3 hours, or until set.
MAKES 8 SERVINGS
Per serving: 114 calories, 15 g carbohydrate, 3 g protein, 6 g fat, 3 g saturated fat, 14 mg cholesterol, 130 mg sodium, 3 g fiber
Carbohydrate Choices: 1
Dietary Exchanges: ½ starch, ½ fruit, ½ meat, 1 fat