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Blueberry cheesecake for carb counters

From the U.S. highbush blueberry council


2 tablespoons dry breadcrumbs*
3 packages (8 ounces each) cream cheese
2 eggs
2 tablespoons milk
2⁄3 cup granulated non-nutritive sweetener
1 tablespoon vanilla extract
Sour Cream Topping, recipe follows
Blueberry Sauce (recipe follows)


Preheat oven to 375°F
Spray bottom and side of a 9-inch pie plate with vegetable cooking spray
Sprinkle with breadcrumbs and tilt to cover evenly
In a large bowl, with an electric mixer, beat cream cheese, eggs, milk, granulated sweetener and vanilla until smooth
Carefully pour into crumb-coated pie plate
Smooth top
Bake until set in the center, 18 to 20 minutes
Cool 10 minutes
When pie is set, spread the Sour Cream Topping over the top
Bake 7 minutes longer
Cool to room temperature on a wire rack
Chill until cold
Serve with Blueberry Sauce

Sour Cream Topping

In a small bowl, stir 1 cup sour cream, ¼ cup granulated non-nutritive sweetener and ½ teaspoon vanilla extract

Blueberry Sauce

In a medium-size saucepan, over medium heat, stir 2 cups fresh or frozen blueberries with 2 tablespoons granulated non-nutritive sweetener and 1 tablespoon each lemon juice and water until berries are soft, about 5 minutes

Quick notes

Per portion (including 1-½ tablespoons blueberry sauce): 413 calories; 13 g carbohydrate; 36 g total fat (22 g saturated fat); 1 g fiber
* Note: Breadcrumbs are optional If made without breadcrumbs, subtract 1 gram carbohydrate per portion

Number of servings (yield): 8

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