Cheesecake with Wild Blueberries
1 ½ cups (375 ml) crushed graham crackers
1/3 cup (75 ml) toasted walnuts
1/3 cup (75 ml) sugar
6 tablespoons (90 ml) margarine or butter, melted
3 pkg (8 ounce) reduced-fat cream cheese (not fat-free)
1 ¼ cup (312.5 ml) sugar
1 pkg gelatin
1 teaspoon (5 ml) vanilla
zest and juice of one orange
2 cups (500 ml) wild blueberries
¼ cup (50 ml) sugar
1 tablespoon (15 ml) cornstarch
2 teaspoons (10 ml) lemon juice
Pinch of cinnamon
Finely chop walnuts. Mix walnuts, 1/3 cup of sugar, graham cracker crumbs and butter. Cover bottom of spring form pan with parchment paper. Press mixture into bottom of pan, and chill in refrigerator about an hour. Mix cream cheese, 1 ¼ cups of sugar and vanilla. Add grated orange zest. Squeeze orange and if necessary add enough water to make ½ cup. Sprinkle gelatin over juice mixture in small sauce pan. Let stand 1 minute. Stir on low heat until completely dissolved, about 3 minutes. Cool slightly. Gently mix thoroughly with cream cheese mixture.
In a 1-quart saucepan, combine ¼ cup of sugar, cornstarch and cinnamon. Add Wild Blueberries and sprinkle with lemon juice. Cook and gently stir over medium heat until mixture comes to a boil. Cook and stir 2 additional minutes. Remove from heat, cool. Spread over cheesecake. Refrigerate Cheesecake for 2-3 hours. Serves 8.
Calorie: 417 calories
Fat: 22 g fat
Sodium; 387 mg sodium
Carbohydrates: 49 gr
Fiber: 2 gr
Protein: 8 gr
Wild Blue is Good for You!