who says you can`t enjoy some sweets while being healthy!
earlier this week we hosted a dinner party for some friends we
haven`t seen in a while, and while the main course
was not all that friendly to the waistline (farfalle alla carbonara -recipe coming shortly!)
what better way to end of the evening than with a yummy
dessert that`s mindful of your diet!
lemon cheesecake with blueberry sauce
crust
1.5 c graham cracker crumbs
1 tbsp unsalted butter, melted
1 tbsp light corn syrup
cake
4 (8oz) pkg light cream cheese, softened
1.25 c sugar
2 large eggs
2 large egg whites
1 tbsp grated lemon zest (about 2 lg lemons)
1 tbsp lemon juice
2 tsp vanilla extract (i used coconut -yum!)
sauce
0.25 c sugar
1 tbsp cornstarch
2c fresh or frozen blueberries (thawed)
1tbsp water
1 tbsp lemon juice
preheat oven to 350f, spray 10`` springform pan
with non stick spray.
stir together crust ingredients and press firmly onto bottom of prepared
pan, refrigerate.
with electric mixer on medium speed, beat cream cheese in large
bowl until very smooth, gradually add sugar beating
until fluffy.
add eggs, one at a time, beating well after each addition.
beat in egg whites, lemon zest, lemon juice and vanilla until blended.
pour batter over crust.
bake until center of cheesecake jiggles slightly, about 50-55 mins.
let cool in pan on wire rack 15 mins, refrigerate at least 8 hours or up to
2 days (highly recommend at least 1 day!)
stir sauce ingredients in a sauce pan over medium heat, continue
stirring until berries soften and sauce bubbles and thickens, about 4 mins.
transfer sauce into serving bowl and refrigerate until cool. serve sauce
over sliced cake.
enjoy!
slicing tip: dip knife into hot water and cut cake into 32 wedges, dipping
knife between cuts and wiping dry.
nutritional info: per 1 slice
158 cal
8g total fat
5g sat fat
0g trans fat
36mg chol
164mg sod
18g total carb
15g total sugar
1g fib
5g protein
62mg calcium
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