Blueberry Cheescake Tart Diabetic Recipes
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Blueberry Cheescake Tart Diabetic Ingredients And Preparations

Blueberry Cheescake Recipe Ingredients

- Basic Pie Crust (All-Purpose Flour) (recipe follows)
- 1 package (8 ounces) fat-free cream cheese, softened
- 1/2 cup Splenda sweetener
- 1 tablespoon flour
- 1 egg
- 1 tablespoon lemon juice
- 2 cups fresh, or frozen, thawed, blueberries
- 1/3- 1/2 cup light currant jelly, melted
- Ground nutmeg, as garnish

Blueberry Cheescake Directions

Bake Basic Pie Crust, using 10-inch tart pan; cool on wire rack. Beat cream cheese in medium bowl until fluffy; beat in Splenda and flour until smooth. Mix in egg and lemon juice. Pour filling into crust. Bake at 350 degrees F. until set, about 20 minutes. Cool on wire rack. Place cheesecake on serving plate. Arrange blueberries on top and brush or drizzle with currant jelly; sprinkle lightly with nutmeg. Refrigerate until chilled, 2 to 3 hours.

Servings : 8

Nutrition Facts Per Serving (1/8 of recipe): Calories: 206, Fat: 5.6 g, Saturated Fat: 1.3 g, Cholesterol: 23.1 mg, Sodium: 244 mg, Protein: 5.9 g, Carbohydrate: 33.6 g

Diabetic Exchanges: 2 Bread/Starch, 1 Fat



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