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Lemon Blueberry Cheesecake

Source of Recipe

Light and Tasty/Taste of Home Magazine


List of Ingredients

1 pkg (3 oz) lemon gelatin
1 cup boiling water
2 tbs margarine, melted
1 tbs canola oil
1 cup graham cracker crumbs (about 16 squares)
1 carton (24 oz) fat-free cottage cheese
1/4 cup sugar

TOPPING:
2 tbs sugar
1-1/2 tsp cornstarch
1/4 cup water
1-1/3 cups fresh or frozen blueberries, divided
1 tsp lemon juice


Recipe

In a bowl, dissolve gelatin in boiling water; cool. Combine margarine and oil; add crumbs and blend well. Press onto the bottom of a 9 inch springform pan. Chill. In a blender, process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; chill overnight.

For topping, combine sugar and cornstarch in a saucepan; stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly. Process in a blender until smooth. Refrigerate until completely cooled. Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Top with remaining blueberries. Refrigerate leftovers.

Yields 12 servings
4 points each