lighter blueberry cheesecake

Name: Lighter blueberry cheesecake
Prep time: 2 h 25 min
Yield: 10
Cuisine: American
Ingredients: 2 - 8 oz pkgs fat-free cream cheese, softened; 1 - 4-serving pkg sugar free, instant vanilla pudding mix; 2/3 cup(s) non-fat powdered milk; 1 cup(s) diet lemon-lime soda; 3/4 cup(s) light frozen whipped topping, thawed; 1-1/2 teaspoon(s) lemon juice; 1 - 9" reduced-fat graham cracker crust, like keeblers; 1/2 cup(s) sugar free blueberry preserves

35 Pinches

sherry monfils

worcester, MA

Updated on Apr 16, 2014

Now you can have cheesecake w/out all the guilt. So yummy!! Calorie: 190 Fat: 36 grams Carbs: 28 grams

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prep time 2 Hr 25 Min

cook time

method No-Cook or Other

yield 10 serving(s)

Ingredients

2 - 8 oz pkgs fat-free cream cheese, softened
1 - 4-serving pkg sugar free, instant vanilla pudding mix
2/3 cup non-fat powdered milk
1 cup diet lemon-lime soda
3/4 cup light frozen whipped topping, thawed
1-1/2 teaspoon lemon juice
1 - 9" reduced-fat graham cracker crust, like keeblers
1/2 cup sugar free blueberry preserves

How To Make lighter blueberry cheesecake

Step 1

In lg bowl, beat cream cheese, pudding mix, powdered milk and soda. Mix in 1/4 cup whipped topping and 1 tsp lemon juice.

Step 2

Spread into pie crust. In another bowl, whisk together remaining whipped topping, lemon juice and blueberry preserves. Spread over cheesecake.
Step 3

Refrigerate at least 2 hrs. Garnish w/ some fresh blueberries if you want.
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