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Blueberry cheesecake
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| Crust: 1 1/2 cup low fat graham cracker crumbs | |
| 1/4 cup | light margarine softened |
| 3 tbsp. | granulated sugar |
| Filling: | |
| 16oz | fat free cream cheese softened |
| 1/2cup | granulated sugar |
| 1/2 tsp. | pure vanilla extract |
| 2 | whole egg whites |
| 2/3cup | blueberry pie filling |
To prepare crust: combine crumbs, margarine and sugar In a mixing bowl. Press mixture firmly in a 9" pie pan . Chill one hour, or until firm. Or, bake in a 375 oven for ten minutes or until edges are brown. Cool on a rack, before filling. Preheat oven to 375 to prepare filling, combine cream cheese, sugar , vanilla extract, and egg whites. Spread over crust. Spoon blueberry pie filling on top; cutting through both layers with a knife several times for the swirled effect. Bake for 40 minutes. Serve with remaining pie filling.
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