Blueberry Cheesecake

1 cup graham cracker crumbs

3 tablespoons butter, melted

1 tablespoon sugar

Vegetable cooking spray

2 (8-ounce) pkgs 1/3 less fat cream cheese

1 (8-ounce) pkg fat-free cream cheese

1 cup sugar

3 tablespoons all-purpose flour

½ teas salt

2 large eggs

2 egg whites

1 (8-ounce) container light sour cream

1 teas vanilla extract

1 tablespoon grated lemon rind (I did not do this)

1 ½ cups fresh or frozen blueberries

1 cup fat-free frozen whipped topping, thawed

¼ cup light sour cream

Combine graham cracker crumbs, melted butter and 1 tablespoon sugar in a small bowl.

Press mixture on bottom and 1 ½ inches up the sides of a 9-inch spring form pan (I just used a regular pan) coated with cooking spray.

Bake at 350 degrees for 5 minutes. Remove from oven; set aside.

Beat cream cheese at medium speed with electric mixer until smooth.

Combine 1 cup sugar, flour, and salt. Add to cream cheese, beating until blended. Add

eggs, 1 at a time, beating well after each addition. Add egg whites, beating until blended.

Add 8-ounce container sour cream, vanilla, and lemon rind, beating just until blended.

Gently stir in blueberries. Pour mixture into prepared pan.

Bake at 300 degrees for 1 hour and 10 minutes or until center of cheesecake is firm. Turn off oven, and let cheesecake stand in oven, with oven door partially open, 30 minutes.

Remove cheesecake from oven; cool in pan on a wire rack 30 minutes.

Cover cheesecake, and chill 8 hours. Release sides of pan.

Stir together whipped topping and ¼ cup sour cream. Spread over cheesecake.

Makes 12 servings

Prep: 20 min.; Bake 1 Hr., 15 min.;

Stand: 30 min.; Cool: 30 min.; Chill: 8 hrs.

Though this isn’t really a low-fat dessert, it has less than half the calories and less

than one-third the fat of the original. This is a really delicious and a great dessert for summer because

of all of the fresh blueberries we can get right now.