Sugarfree Blueberry Cheesecake
4 large graham crackers
1 tsp margarine
1 tbls granulated gelatin
1/2
cup cold water
2 cups plain low-fat yogurt
1 1/2 packets sugar substitute
1/2 cup iced water
1 1/2 tsp grated
lemon rind
1 egg white
1/2 cup instant non-fat milk powder
2 Tbls fresh lemon juice
1 1/2 tsp vanilla extract
1
1/2 packets sugar substitute
1 cup, Sweetened Blueberries(recipe included)
Put crackers in plastic bag
and tie the top. Crush with a rolling
pin to make fine crumbs. Melt margarine and spread evenly over
bottom of 9" round
cake pan. Sprinkle cracker crumbs evenly over
bottom only and press gently. Chill in refrigerator. Soak gelatin
in cold
water; place in double boiler to dissolve gelatin. Combine
yogurt and first measure of sugar substitute and beat with mixer
at
moderate speed, adding dissolved gelatin gradually. Chill until
it has the consistency of an unbeaten egg white. Meanwhile,
combine
iced water, lemon rind, egg white and dry milk powder in bowl and
beat with rotary beater until soft peaks form.
Add lemon juice,
vanilla and second measure of sugar substitute and beat at high
speed until stiff. Fold into partially
set yogurt mixture and blend
very well. Spoon mixture on top of crumbs in pan and chill 4 or
more hours or until set.
To unmold, loosen around edge of mold
with thin spatula right down to bottom of pan. Turn large plate
upside down and
place on top of mold. Turn plate and pan over and
cover top of pan for a few seconds with a hot cloth. Remove cloth
and
lift pan from mold. Top with blueberries.
Recipe for sweetened blueberry topping.
1 cup of fresh or frozen blueberries
2 packets of sugar substitiute or to taste
2 Tablespoon of water
Add all ingredients to small sauce pan. Place on medium heat. Stir Blueberries
until heated through. This will help to blend the sweetener in. Allow to cool before topping cake.
Serves 6
