Lower Fat, No Bake, Blueberry Cheese Cake
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Lower Fat, No Bake, Blueberry Cheese Cake calories by ingredient
Introduction
Quick and simple no bake cheese cake with the same experience as the real thing! Quick and simple no bake cheese cake with the same experience as the real thing!Number of Servings: 8
Ingredients
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*8 oz Neufchatel Cram Cheese (room temperature)
**8 oz Fat Free Vanilla Yogurt
2 tsp. Vanilla Extract
2 T. Splenda
**1/4 C. Powdered Sugar
1 packet Unflavored Gelatine
1/4 C. Hot Water
1.5 C. Unsweetened Frozen Blueberries, thawed
1T. Splenda
1 Reduced Fat Graham Cracker Ready Crust
Directions
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.
Member Ratings For This Recipe
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