Ingredients for Fat Free Blueberry Cottage Cheesecake
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How to Make Fat Free Blueberry Cottage Cheesecake
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 cup graham cracker crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom of a 9-inch pie plate.
- Bake the crust for 5-7 minutes, or until lightly golden brown. Let cool completely.
- In a blender, combine 16 ounces (2 cups) small-curd cottage cheese, 1/2 cup fresh blueberries, 1/4 cup Splenda (or equivalent sweetener), 2 tablespoons milk, and 2 tablespoons plain Greek yogurt. Blend until completely smooth and creamy.
- Pour the cottage cheese mixture into the cooled crust.
- Bake for 45 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Meanwhile, prepare the topping: In a small blender or food processor, combine 1 cup fresh blueberries, 1/4 cup Splenda (or equivalent sweetener), and 2 tablespoons unsweetened applesauce. Blend until smooth.
- Pour the blueberry topping over the baked cheesecake.
- Bake for an additional 5 minutes.
- Let the cheesecake cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow it to set completely.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
78g
Fat
1g
Carbs
9g
