Lactose-Free Blueberry Cheesecake

[cougars_catnip]

This is another one I found in Taste of Home

 

Lactose-Free Blueberry Cheesecake

• 1/2 cup graham cracker crumbs
• 2 tablespoons margarine, melted
• 1 carton (8 ounces) non-dairy imitation cream cheese
• 1/4 cup sugar
• 1 tablespoon all-purpose flour
• 1 egg, lightly beaten
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon vanilla extract
• TOPPING:
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1/4 cup water
• 1 cup fresh blueberries

Directions

• In a small bowl, combine cracker crumbs and margarine. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
• Meanwhile, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg; beat on low speed just until combined. Stir in the lemon juice, lemon peel and vanilla. Pour over crust.
• Return pan to baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• For topping, combine sugar and cornstarch. Stir in water until smooth. Stir in blueberries. Bring to a boil. Cook and stir for 2-3 minutes or until thickened. Transfer mixture to a bowl; cover surface with plastic wrap. Cool to room temperature. Spoon topping over cheesecake. Refrigerate leftovers. Yield: 4 servings.
  
  Editor’s Note: This recipe was tested with Tofutti imitation cream cheese.

Nutritional Facts 1 slice equals 322 calories, 18 g fat (5 g saturated fat), 53 mg cholesterol, 375 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.

Comments

[wendelah1]

My husband will be excited by this. I haven't done a comparison but 322 calories sounds pretty low for cheesecake.

[cougars_catnip]

Oh I do hope he loves it. I can't imagine life without cheesecake every now and then. :) Let me know what he thinks.

CC