Makes 9 Servings
1 Serving = 3 PointsPlus™
4 sheets reduced fat graham crackers, crushed (comes out to a tad more than 1/2 cup)2 TBSP light butter, softened
CAKE:1 (8 oz.) package Neufchatel cream cheese, softened
1/4 cup Splenda granulated
1 tsp vanilla
3/4 cup (6 oz.) fat-free plain Greek yogurt
2 large egg whites (6 TBSP liquid egg whites)
1 TBSP fresh lemon juice (@ 1/2 of a large lemon)
1 TBSP all-purpose flour
1 cup blueberries
1 1/2 cups blueberries
1/2 cup water
1/3 cup Splenda granulated
1 TBSP fresh lemon juice (@1/2 of a large lemon)
1 TBSP cornstarch mixed with 2 TBSP cold water
1/2 tsp vanilla
Preheat oven to 350º. Spray an 8” square baking dish.
Mix together the graham cracker crumbs and butter with a fork in a small mixing bowl until evenly moistened. Press into the bottom of the baking dish.
On low speed in a large mixing bowl, gently beat the cream cheese, 1/4 cup of Splenda and 1 tsp vanilla until smooth. Gradually beat in the yogurt, egg whites, 1 TBSP lemon juice and flour until just combined. Fold in 1 cup of blueberries.
Pour over crust in baking dish. Place that dish in a bigger baking dish (13 x 9) with 1” of water in the bottom.
Bake 25 – 28 minutes until the center is almost set. Remove from the oven; remove from the water. Cool to room temperature and then in the refrigerator for a few hours.
|My piece....it WAS good!|