Low Fat Blueberry Cheesecake Pie Recipe

Name: Low Fat Blueberry Cheesecake Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crust; butter-flavored cooking spray; 1/2 cup low-fat graham cracker, ground into crumbs; filling; 12 ounces low-fat vanilla yogurt; 1 1/4 cups nonfat cottage cheese; 6 ounces low fat cottage cheese (not fat free); 1 tablespoon cornstarch; 1 egg; 2 egg whites; 1/2 teaspoon lemon zest; 1 -2 tablespoon Splenda granular (to taste); sauce; 2 cups blueberries, fresh or frozen; 2 tablespoons sugar; 1 teaspoon lemon juice; 1 teaspoon water

Servings: persons

crust
butter-flavored cooking spray
1/2 cup low-fat graham cracker, ground into crumbs
filling
12 ounces low-fat vanilla yogurt
1 1/4 cups nonfat cottage cheese
6 ounces low fat cottage cheese (not fat free)
1 tablespoon cornstarch
1 egg
2 egg whites
1/2 teaspoon lemon zest
1 -2 tablespoon Splenda granular (to taste)
sauce
2 cups blueberries, fresh or frozen
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon water

1
Take half of the vanilla yogurt (6 ounces) and spoon it into a coffee filter lined strainer over a small bowl. Leave in the refrigerator for 30-45 minutes.
2
Preheat oven to 350 degrees.
3
Apply a light coating of cooking spray to a 9 inch pie plate. Carefully pat the graham cracker crumbs along the bottom and sides of the pan.
4
Combine remaining yogurt with the cottage cheese, cream cheese, and cornstarch and process until the mixture is smooth. Add egg, egg whites, and lemon zest and process until combined. Pour into pie shell and bake until the center is firm to touch, about 30 minutes.
5
While the pie is baking, combine the sauce ingredients in a small saucepan over medium heat. Cook until berries are soft, about 5 minutes. Remove from heat and allow to cool.
6
Remove pie from oven and carefully spread the strained yogurt over the top. Return the pie to the oven and bake an additional 5 minutes. Remove from oven and allow the pie to reach room temperature. Cover and chill until cold about an hour.
7
Serve with blueberry sauce.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: crust, butter-flavored cooking spray, 1/2 cup low-fat graham cracker, ground into crumbs, filling, and more.

Yes, Low Fat Blueberry Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Fat Blueberry Cheesecake Pie

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