Low Carb Blueberry Cheesecake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 679.7
- Total Fat: 43.3 g
- Cholesterol: 172.2 mg
- Sodium: 310.6 mg
- Total Carbs: 53.0 g
- Dietary Fiber: 1.0 g
- Protein: 10.3 g
View full nutritional breakdown of Low Carb Blueberry Cheesecake calories by ingredient
Introduction
This was a recipe my team, "Team Jersey Girl", used for my Nutrition class in Culinary school. It's part of a three course meal under 600 calories. This was a recipe my team, "Team Jersey Girl", used for my Nutrition class in Culinary school. It's part of a three course meal under 600 calories.Number of Servings: 8
Ingredients
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Cake:
2 tablespoons dry graham cracker crumbs
3 packages (8 oz. each) cream cheese
2 eggs
2 tablespoons milk
2/3 cup baking Splenda
1 tablespoon vanilla extract
Sour Cream Topping:
2 cups sour cream
1 cup baking Splenda
1 teaspoon vanilla extract
Blueberry Sauce:
2 cups blueberries
(FRESH, NEVER FROZEN, THE CONSISTENCY IS MUCH BETTER)
1 tablespoon baking Splenda
1 tablespoon lemon juice
1 tablespoon water
Directions
Cake:
Preheat oven to 375°F. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with graham crackers and tilt to cover evenly (or alternatively get premade graham cracker crust tin). In a large bowl, with an electric mixer, beat cream cheese, eggs, milk, Splenda and vanilla until smooth. Carefully pour into crumb-coated pie plate; smooth top. Bake until set in the center, 18 to 20 minutes; cool 10 minutes. When pie is set, spread the sour cream topping over the top; bake 7 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with blueberry sauce.
Sour Cream Topping: In a small bowl, stir sour cream, Splenda and vanilla extract.
Blueberry Sauce:
In a medium-size saucepan, over medium heat, stir blueberries with Splenda, lemon juice and water until berries are soft, about 5 minutes; chill.
Calories: 413; Fat: 36 g; Carbohydrates: 13 g, Dietary Fiber: 1 g (divide by 8 to get individual serving amounts)
Number of Servings: 8
Recipe submitted by SparkPeople user COASTIEWENCH.
Preheat oven to 375°F. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with graham crackers and tilt to cover evenly (or alternatively get premade graham cracker crust tin). In a large bowl, with an electric mixer, beat cream cheese, eggs, milk, Splenda and vanilla until smooth. Carefully pour into crumb-coated pie plate; smooth top. Bake until set in the center, 18 to 20 minutes; cool 10 minutes. When pie is set, spread the sour cream topping over the top; bake 7 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with blueberry sauce.
Sour Cream Topping: In a small bowl, stir sour cream, Splenda and vanilla extract.
Blueberry Sauce:
In a medium-size saucepan, over medium heat, stir blueberries with Splenda, lemon juice and water until berries are soft, about 5 minutes; chill.
Calories: 413; Fat: 36 g; Carbohydrates: 13 g, Dietary Fiber: 1 g (divide by 8 to get individual serving amounts)
Number of Servings: 8
Recipe submitted by SparkPeople user COASTIEWENCH.
Member Ratings For This Recipe
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