Guiltless blueberry cheesecake

DHalaby73

INGREDIENTS:
1/2 cup reduced fat graham cracker crumbs
1 Tbsp light butter, softened
8-oz pkg reduced fat cream cheese, softened
6-oz fat-free plain Greek yogurt
2 large egg whites
1 Tbsp all purpose flour
1 cup fresh blueberries
1 1/2 cups fresh blueberries
1/2 cup water
1/4 cup sugar
1/3 cup sugar
1 Tbsp fresh lemon juice
1 Tbsp fresh lemon juice
1 Tbsp cornstarch, mixed with 2 Tbsp cold water
1 tsp vanilla extract
1/2 tsp vanilla extract
AT A GLANCE:
SERVINGS: 9
ACTIVE TIME: 30 min
TOTAL TIME: 4 hr 30 min (includes chilling time)
DIRECTIONS:
1. Preheat the oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

2. Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.

3. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, and flour until just mixed. Fold in blueberries and pour over graham cracker crust.

4. Place the cheesecake pan in a larger baking pan, about 9 x 12 inches with about an inch of water on the bottom to make a water bath. Bake 25 to 28 minutes or until center is almost set and remove. Cool to room temperature. Chill a few hours in the refrigerator.

For the blueberry sauce:
1. While the cheesecake, make the sauce: in a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.

2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.

3. Slowly stir the corn starch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 3 minutes.

4. Remove from heat and gently stir in vanilla.

5. To serve, cut into 9 squares and top with blueberry sauce.
KITCHEN COUNTER:
Serves 9. Per Serving: 190 calories, 28g carbs, 6.4g protein, 5.8g fat, 17mg cholesterol, 155mg sodium, 1.5g fiber