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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Wednesday, April 10, 2013

LemonBerry Cheesecake

What better way to do away with stress than to bake!  I just love the lemon/blueberry combo. And then to make that into a cheesecake.....heaven!!!  This is kind of high in PointsPlus™ but so incredibly worth every bit. And this used up the last bag of blueberries I had. <sigh>

Makes 9 Servings
1 Serving = 8 PointsPlus™
Makes 12 Servings
1 Serving = 6 PointsPlus™

9 low-fat graham cracker 'sheets'
2 TBSP Splenda granulated
1 tsp lemon peel, grated
1/4 cup light butter, melted

2 pkgs (8 oz each) Neufchatel cream cheese, softened
1/2 cup fat-free egg substitute
2 TBSP lemon peel, grated
1/4 cup fresh lemon juice
1/2 cup Splenda granulated
1 1/2 cups blueberries

1/2 cup brown sugar
1/3 cup all-purpose flour
3 TBSP light butter, cold

Preheat oven to 350º. Spray 9” square baking pan.

CRUST: Crush graham crackers and combine with Splenda granulated and grated lemon peel until 'crumbly'. Add butter until just mixed. Press evenly in the bottom of the pan. Bake 10 minutes. Cool on rack.

This is my Mom's rolling pin. Definitely an 'antique'. You can take 1 end off and put ice cubes in it.

THE best lemon zester!

FILLING: In a large bowl, combine all filling ingredients EXCEPT the blueberries until smooth. Pour over the crust. Top with blueberries.

TOPPING: In a medium bowl, combine all topping ingredients with a fork until crumbly. 'Sprinkle' over filling.

Bake 35 – 40 minutes or until the topping is lightely browned and the center is almost set (will jiggle when moved).

Cool 1 hour on a rack. Refrigerate an additional 2 hours before serving.

Store in refrigerator.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Loving Life(time)!

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