Lower cal blueberry cheesecake (vegan)

Ingredients

Puree:

1 container fresh blueberries

3 tbsp sugar (or agave nectar)

1 tbsp.lemon juice

2 tbsp. cornstartch

Cheesecake:

8 ounces Tofutti Better Than Cream Cheese (or regular cream cheese)

12 ounces light firm (or extra firm) silken tofu (it comes in the non-refrigerated box)

1/3 c. sugar (or agave nectar)

2 tbsp. cornstarch

1 1/2 tbsp. lemon juice

1/2 tsp. vanilla

1 graham cracker crust (or you can make your own for less calories!)

Preheat oven to 350 degrees. Heat up a saucepan to medium heat and add blueberries and sugar (I used the agave nectar). Once it’s heated up a bit start smashing the blueberries with a fork, then add the lemon juice and corn starch. Cook until it starts to bubble and remove from heat.

In a mixing bowl with a whisk attachment add the cream cheese and sugar and mix until it becomes fluffy. Then add the rest of the ingredients (except the crust) and mix very well. You want it totally smooth.

Carefully pour the cheesecake mixture into the crust and smooth it out on top. Using a food processor blend the blueberry mixture until its smooth and pour it on top. Then to get the swirl effect, use a butter knife to cut into the cheesecake part making sure not to mess up the crust.

Bake in the oven for 1 hour and then cut the heat. Leave it in there another hour to cook (this way the top doesn’t crack as easily). After that refrigerate until it’s cool and enjoy!

I’ve made variations of this recipe many times and people love it! They do not realize it has tofu at all!! Depending on whether what type of cream cheese you use it’ll be around 200 – 220 calories for a slice (1/8 of pie). The main calories come from the crust (which is about 1100 on it’s own) so if you make your own lower calorie crust I bet it would be really low! Still much better than regular blueberry cheesecake which is about 350 calories per slice!

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