Blueberry Chiffon Cake the Editors of Publications International, Ltd.
Makes 16 servings
|3||tablespoons reduced-fat margarine|
|3/4||cup graham cracker crumbs|
|2||cups fresh or thawed frozen blueberries|
|2||envelopes unflavored gelatin|
|2||containers (8 ounces each) fat-free cream cheese|
|1||container (8 ounces) Neufchatel cheese|
|3/4||cup sugar, divided|
|2/3||cup fat-free sour cream|
|1/2||cup lemon juice|
|1||tablespoon grated lemon peel|
*Use only grade A clean, uncracked eggs.
- Preheat oven to 350°F.
- Melt margarine in small saucepan over medium heat. Stir in graham cracker crumbs. Press crumb mixture firmly onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 minutes. Remove from oven. Cool 10 minutes. Arrange blueberries in a single layer on top of crust. Refrigerate until needed.
- Place 1/2 cup cold water in small saucepan; sprinkle gelatin over water. Let stand 3 minutes to soften. Heat gelatin mixture over low heat until completely dissolved, stirring constantly.
- Combine cheeses in large bowl with electric mixer. Beat at medium speed until well blended. Beat in 1/2 cup sugar until well blended. Beat in sour cream, lemon juice and lemon peel until well blended. Beat in gelatin mixture until well blended.
- With clean, dry beaters, beat egg whites in medium bowl with electric mixer at medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat at high speed until stiff peaks form. Fold egg whites into cream cheese mixture. Gently spoon mixture into prepared crust. Cover with plastic wrap. Refrigerate 6 hours or until firm. Cut into 16 slices before serving.
|Serving Size:||1 cake slice|
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||28 %|
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