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Spiced Pear with Vanilla Ice Cream
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No-Bake Blueberry Cheesecake
Yield: Makes 8 servings
Ingredients:
Fresh blueberries and mint sprigs for garnish (optional)
8
zwieback toasts*
1
tablespoon butter
1
envelope (2-1/2 teaspoons) unflavored gelatin
1
cup boiling water
2
packages (8 ounces each) cream cheese, softened
1/3
cup sucralose-based sugar substitute
1
teaspoon vanilla
1
cup thawed frozen whipped topping
3/4
cup unsweetened frozen blueberries
Preparation:
1.
For crust, place zwieback toasts and butter in food processor. Cover; pulse until coarse crumbs form. Pat thin layer of crumbs onto bottom of 9-inch springform pan.
2.
For filling, place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved.
3.
Beat cream cheese, sugar substitute and vanilla in large bowl with electric mixer at medium speed until well blended. Beat in whipped topping. Add dissolved gelatin in steady stream while beating at low speed. (Mixture will become loose and lumpy.) Beat 4 minutes at medium speed until smooth and creamy, scraping side of bowl occasionally.
4.
Fold frozen blueberries into cream cheese mixture; spread in prepared pan. Refrigerate 3 hours or until set. Garnish with fresh blueberries and mint, if desired.
Nutritional Information:
| Serving Size: 1/8 of total recipe | |
| Fiber | 1 g |
| Carbohydrate | 11 g |
| Cholesterol | 66 mg |
| Saturated Fat | 15 g |
| Total Fat | 24 g |
| Calories from Fat | 76 % |
| Calories | 284 |
| Protein | 6 g |
| Sodium | 196 mg |
Dietary Exchange:
| Fat | 4-1/2 |
| Starch | 1 |
This recipe appears in:
Cheesecakes
