Serves 6

If you follow me you know I do not sacrifice flavour when I put my Mairlyn spin on a dessert. This lower fat, lower sugar no bake blueberry cheesecake has just the right amount of sweet, blueberries and cheesecake flavour to satisfy your cheesecake wishes.

Blueberry Sauce:

2 cups fresh blueberries divided – this is recipe speak for you need some in this and some in that…

2 Tbsp sugar or sweetener of your choice – see below

1 ½ teaspoons cornstarch – for GF make sure the cornstarch is labelled gluten free

¾ cup cold water

 

Cheesecake filling:

4 oz. low fat cream cheese (that’s half a regular package of cream cheese) at room temperature, not the no fat version

2 tablespoons frozen orange juice concentrate, thawed

¾ cup 0% fat plain Greek yogurt

Zest of one lemon, optional

 

Crust:

3-6 S-Biscuits or 3-6 cookies of your choice as to how much “crust” you want, crushed – to make this a GF dessert choose a GF cookie – see below

 

Instructions:

1. Rinse blueberries and let air dry on a clean tea towel or pat dry.
2. Blueberry Sauce: In small saucepan, combine ½ cup of the blueberries, sugar or sweetener of your choice, cornstarch, and the water. Stir until cornstarch is dissolved.
3. Bring to a boil; stir until sauce is a clear purple color, has thickened. It takes about 3- 5 minutes. Remove from the heat and immediately add 1 cup blueberries. Stir in and set aside to cool. Doing the math, you should have ½ cup blueberries left…..
4. Cheesecake filling: Meanwhile in small bowl beat the low fat cream cheese until smooth. Add orange juice concentrate and continue beating until smooth. Gently beat in yogurt.
5. Get out 6 martini glasses or any other show stopping small glasses you have.
6. Place about 1/6 of the crushed cookies into the bottom of each glass; top with about 2 Tbsp of the Blueberry Sauce and about 2 Tbsp of the Yogurt mixture; repeat.
7. Spoon the remaining ½ cup blueberries equally over the top of each serving. Sprinkle with zest if using.
8. Serve right away or store in the fridge for up to 3 hours.

Makes 6 servings

Nutritional breakdown Without biscuits:

112 Calorie,  3.4 g fat, 1.9 g sat fat, 0 g trans fat, 12 mg cholesterol, 17.2 g carbs, 1.3 g fibre, 13.3 g sugar, 4.2 g added sugar, 5.3 g protein, 86 mg sodium, 173 mg potassium

Carb Count: 1 serving

 

Nutritional breakdown With biscuits: (based on 1 biscuit per serving)

212 Calories, 5.4 g fat, 2.1 g sat fat, 0 g trans fat, 17 mg cholesterol, 36.2 g carbs, 2.3 g fibre, 20.3 g sugar, 11.2g added sugar, 7.3 g protein, 171 mg sodium, 204 mg potassium

Carb Count: 2 servings

This recipe was adapted from Healthy Starts Here (Whitecap 2011) by Mairlyn Smith P.H.Ec.

Professional Home Economist tips:

• Living with diabetes, feel free to use the sweetener of your choice.
• Not a fan of cookie crusts? Skip the cookie altogether.

To watch me dem this recipe check out my Facebook Fan Page mairlyn.smith