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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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The trick: Fake a little fat. What better way to eat your fill of antioxidant-rich blueberries than via cheesecake? Executive chef Terry Conlan of Lake Austin Spa Resort in Austin, Texas, makes over dessert-tray favorites, like this Blueberry Icebox Pie, by mixing lowfat and nonfat products rather than using all fat-free foods. For your favorite recipes, replace full-fat dairy with 50 percent lowfat and 50 percent fat-free. Ingredients:
vegetable-oil cooking spray |
1 1/2 cups finely ground reduced-fat graham cracker crumbs |
4 tsp light (reduced-fat) butter, melted |
2 cups fresh blueberries (or frozen and thawed) |
2 tbsp fresh lemon juice |
2 tsp powdered unflavored gelatin |
8 oz reduced-fat cream cheese |
8 oz fat-free cream cheese |
14 oz fat-free sweetened condensed milk |
several fresh mint leaves |
Directions:
1. Preheat oven to 350°F. Lightly coat a 9 springform pan or glass pie pan with cooking spray. Combine crumbs and butter in a bowl and press into pan. Bake 10 minutes. Puree 1 1/2 cups blueberries; mix with lemon juice in a microwavable bowl. Sprinkle gelatin on top and let stand 10 minutes. Microwave on medium 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed. Beat in cream cheeses and milk. Pour mixture over baked crust and chill until set. Garnish with mint and remaining blueberries.
2. Nutritional analysis per serving: 313 calories, 5.9 g fat (3.5 g saturated fat), 52.3 g carbohydrates, 11.4 g protein, 1.8 g fiber Nutritional analysis provided by Self
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