Healthy eating means small indulgences on a regular basis. Many of us have a sweet tooth and like to indulge in desserts now and then. If you crave cheesecake, respond to the urge before it gets out of control and turns into a sugar binge. With this health eating recipe you get to enjoy cheesecake as well as a healthy dose of nutritious blueberries.

 

 

Healthy Eating with Blueberries

 

Blueberries should be included in any healthy eating diet. They are loaded with healthy vitamins and minerals. Native Americans used blueberries to treat coughs. These tiny little gems do indeed pack a potent punch. They rank the highest of any fruit for antioxidants, nutrients that fight the free radicals that cause disease. One cup supplies 14% of the recommended daily dose of fiber and nearly a quarter of the recommended daily intake of vitamin C.

Blueberries are also low in calories. One cup has only 100 calories. They owe their distinct color to their high anthocyanin content, which gives certain fruits and veggies their deep blues and reds. Research shows that these powerful antioxidants offer anti-inflammatory, anti-viral, and anti-cancer benefits.

 

Healthy Eating Guiltless Blueberry Cheesecake

 

This healthy eating recipe cuts down on the fat in regular cheesecake by using reduced fat products and Greek yogurt. The blueberries add a lot of sweetness so very little sugar is needed.

 

Ingredients (serves 9)

• ½ cup reduced fat graham cracker crumbs
• 1 Tbsp light butter, softened
• 8-oz pkg reduced fat cream cheese, softened
• ¼ cup sugar (for cheesecake)
• 1½ tsp vanilla extract, divided
• 6-oz fat-free plain Greek yogurt
• 2 large egg whites
• 2 Tbsp fresh lemon juice, divided
• 1 Tbsp all-purpose flour
• 2½ cup fresh blueberries, divided
• ½ cup water
• ⅓ cup sugar (for blueberry sauce)
• 1 Tbsp cornstarch, mixed with 2 Tbsp cold water

 

Directions

To Make The Cheesecake:

1. Preheat the oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

2. Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.

3. Gently beat cream cheese, ¼ cup sugar and 1 tsp vanilla extract until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, 1 Tbsp lemon juice, and flour until just mixed. Fold in 1 cup fresh blueberries and pour over graham cracker crust.

4. Place the cheesecake pan in a larger baking pan, about 9 x 12 inches with about an inch of water on the bottom to make a water bath. Bake 25 to 28 minutes or until center is almost set and remove.

5. Cool to room temperature. Chill a few hours in the refrigerator.

 

To Make Blueberry Sauce:

1. While the cheesecake cools, make the sauce.

2. In a saucepan over medium heat, combine the 1½ cup blueberries, ½ cup of water, ⅓ cup sugar and 1Tbsp lemon juice. Stir frequently, and bring to a low boil.

3. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.

4. Slowly stir the corn starch into the blueberries, taking care not to crush the blueberries.

Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 3 minutes.

5. Remove from heat and gently stir in ½ tsp vanilla extract.

6. To serve, after cheesecake has chilled, cut into 9 squares and top with blueberry sauce.

 

Nutrition (per serving)

Calories 190
Carbs 28g
Protein 6.4g
Fat 5.8g
Fiber 1.5g

 

Click here for this healthy eating guiltless blueberry cheesecake recipe.