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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 73.4
  • Total Fat: 1.0 g
  • Cholesterol: 3.1 mg
  • Sodium: 252.1 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 8.5 g

View full nutritional breakdown of Blueberry Cottage Cheese Pie - Sugar Free calories by ingredient
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Blueberry Cottage Cheese Pie - Sugar Free

Submitted by: JOEKNEE

Introduction

This is a recipe from a Mennonite cookbook I've had for years. We love this and it's a nice summer recipe.
You may serve on a graham cracker crust as well.
This is a recipe from a Mennonite cookbook I've had for years. We love this and it's a nice summer recipe.
You may serve on a graham cracker crust as well.

Number of Servings: 8

Ingredients

    FILLING
    2 tbsp cold water
    2 tbs lemon juice
    1 pkg unflavored gelatin
    1/2 cup milk
    1/4 cup egg beater (original recipe called for an egg, but this is uncooked, so I feel safer with the pasteurized egg beaters)
    1/3 cup Splenda granula
    2 cups 1% cottage cheese

    BLUEBERRY GLACE
    1/4 cup water
    2 cups fresh/frozen blueberries
    1/4 cup Splenda granular
    1.5 tsp cornstarch
    1/4 cup water
    1/4 tsp cinnamon
    1/2 tsp lemon juice

Directions

FOR FILLNG:
In a blender mix water, lemon juice and gelatin on low to soften gelatin. Heat milk to boiling (I did this in microwave) and add. Blend until the gelatin is disolved. Add remaining ingredients and blend on high until the cottage cheese is smooth. Place in pie plate (with or without a graham cracker crust) and chill for 2 hours or overnight.

FOR GLACE
Place 1/4 cup water in small saucepan with berries and simmer 3 minutes. Mix cornstarch with the other 1/4 cup water and add to pan. Add cinnamon. Bring to boil for 1 minute stirring constantly. Add lemon juice. Remove from heat and cool a bit before pouring over chilled cottage cheese mixture. Chill until set.

** cook time is chill time in fridge**

Number of Servings: 8

Recipe submitted by SparkPeople user JOEKNEE.






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