Lower Fat, No Bake, Blueberry Cheese Cake
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
*8 oz Neufchatel Cram Cheese (room temperature)**8 oz Fat Free Vanilla Yogurt2 tsp. Vanilla Extract2 T. Splenda**1/4 C. Powdered Sugar1 packet Unflavored Gelatine1/4 C. Hot Water1.5 C. Unsweetened Frozen Blueberries, thawed1T. Splenda1 Reduced Fat Graham Cracker Ready Crust
Thaw Blueberries, add 1 T. Splenda, stir, set aside.
Dissolve Gelatine in hot water, set aside.
Beat Cream Cheese and Yogurt until smooth. Add Splenda, sugar and vanilla, beat until well blended. Add gelatine water and beat well.
Place mixture into graham cracker crust. Carefully place blueberries on top, without adding too much of the liquid, and carefully cut into the cheese cake mixture (lightly stir it in ) so that it makes swirls.
Refrigerate at least 20 minutes or until set. Keeps for up to 5 days.
Makes 8 servings.
*For a fat free version, use fat free cream cheese and place in non-stick sprayed ramekins or muffin tin.
**For sugar free, replace powdered sugar with 1 tablespoon of Splenda and use fat free, sugar free vanilla yogurt, following no crust directions above.
Dissolve Gelatine in hot water, set aside.
Beat Cream Cheese and Yogurt until smooth. Add Splenda, sugar and vanilla, beat until well blended. Add gelatine water and beat well.
Place mixture into graham cracker crust. Carefully place blueberries on top, without adding too much of the liquid, and carefully cut into the cheese cake mixture (lightly stir it in ) so that it makes swirls.
Refrigerate at least 20 minutes or until set. Keeps for up to 5 days.
Makes 8 servings.
*For a fat free version, use fat free cream cheese and place in non-stick sprayed ramekins or muffin tin.
**For sugar free, replace powdered sugar with 1 tablespoon of Splenda and use fat free, sugar free vanilla yogurt, following no crust directions above.
Nutritional Info Amount Per Serving
- Calories: 228.8
- Total Fat: 9.7 g
- Cholesterol: 20.6 mg
- Sodium: 241.7 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 1.8 g
- Protein: 5.5 g
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