Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake

Serves 8

2 (8-ounce) packages Philadelphia Fat Free Cream Cheese
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
1 cup water
1/4 cup Cool Whip Lite
1 (6-ounce) Keebler Graham Cracker Piecrust
1/2 cup blueberry spreadable fruit spread

In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry gelatin, and water. Mix well using a wire whisk. Blend in Cool Whip Lite. Spread mixture evenly into piecrust. In a small bowl, stir blueberry spreadable fruit with a spoon to soften, then spread evenly over top of cream cheese mixture. Refrigerate at least 1 hour. Cut into 8 servings.

HINT: 1) Spreadable fruit spreads best at room temperature. 2) Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:

HE: 1 Protein, 1 Fruit, 1/2 Bread, 3/4 Slider, 13 Optional Calories
213 Calories, 5gm Fat, 10gm Protein,
32gm Carbohydrate, 682mg Sodium, 1gm Fiber
DIABETIC: 1 Starch, 1 Meat, 1 Fruit, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 59."

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