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Lemon Blueberry Cheesecake




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 8





List of Ingredients



• 2 (8-ounce) packages Phildelphia Fat Free Cream Cheese
  
• 1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
  
• 1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
  
• 1 cup water
  
• 1/4 cup Cool Whip Lite
  
• 1 (6-ounce) Keebler Graham Cracker Piecrust
  
• 1/2 cup blueberry spreadable fruit spread
  






Instructions



1. In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry gelatin, and water. Mix well using a wire whisk. Blend in Cool Whip Lite. Spread mixture evenly into piecrust. In a small bowl, stir blueberry spreadable fruit with a spoon to soften, then spread evenly over top of cream cheese mixture. Refrigerate at least 1 hour. Cut into 8 servings.
   






Final Comments


HINT:
1) Spreadable fruit spreads best at room temperature.
2) Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1 Protein, 1 Fruit, 1/2 Bread, 3/4 Slider, 13 Optional Calories
**********************************************************
213 Calories, 5gm Fat, 10gm Protein,
32gm Carbohydrate, 682mg Sodium, 1gm Fiber
**********************************************************
DIABETIC: 1 Starch, 1 Meat, 1 Fruit, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 59."