Frozen Blueberry Cheesecake
cups small pretzel twists (2 ounces; about 33)
tablespoons sliced almonds, toasted
tablespoons butter, melted
envelope unflavored gelatin
8 ounce tubs light cream cheese
cup powdered sugar
8 ounce carton nonfat dairy sour cream
teaspoon almond extract
8 ounce container frozen nonfat whipped dessert topping, thawed
cups frozen blueberries
- Preheat oven to 350 degrees F. In a food processor, combine pretzels and sliced almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press pretzel mixture on the bottom of an 8- or 9-inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.
- Place the water in a small saucepan; sprinkle with gelatin (do not stir). Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
- In a large bowl, combine cream cheese and powdered sugar; beat with an electric mixer on medium speed until smooth. Beat in sour cream and almond extract. With mixer running, beat in gelatin mixture. Fold in whipped topping.
- Spread the filling evenly over cooled crust. Rinse blueberries; gently place atop cheesecake filling. Cover and freeze cheesecake for 6 to 24 hours or until frozen. Run a long sharp knife around edge of cheesecake to loosen; remove side of pan. Let stand 15 minutes at room temperature. Cut cheesecake into wedges.
Nutrition Facts(Frozen Blueberry Cheesecake)
- Per serving:
- 202 kcal cal.,
- 10 g fat
- (6 g sat. fat,
- 0 g polyunsaturated fat,
- 2 g monounsatured fat),
- 28 mg chol.,
- 241 mg sodium,
- 23 g carb.,
- 1 g fiber,
- 13 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet