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Blueberry Chiffon Cake

3 tablespoons reduced-fat margarine 
3/4 cup graham cracker crumbs 
2 cups fresh or thawed frozen blueberries 
2 envelopes unflavored gelatin 
2 containers (8 ounces each) fat-free cream cheese 
1 container (8 ounces) Neufchatel cheese 
3/4 cup sugar, divided 
2/3 cup fat-free sour cream 
1/2 cup lemon juice 
1 tablespoon grated lemon peel 
6 egg whites* 
*Use only grade A clean, un-cracked eggs. 

Preheat oven to 350F. 
Melt margarine in small saucepan over medium heat
Stir in graham cracker crumbs
Press crumb mixture firmly onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 minutes
Remove from oven. Cool 10 minutes
Arrange blueberries in a single layer on top of crust. Refrigerate until needed
Place 1/2 cup cold water in small saucepan; sprinkle gelatin over water
Let stand 3 minutes to soften. Heat gelatin mixture over low heat until completely dissolved, stirring constantly
Combine cheeses in large bowl with electric mixer
Beat at medium speed until well blended. Beat in 1/2 cup sugar until well blended
Beat in sour cream, lemon juice and lemon peel until well blended
Beat in gelatin mixture until well blended
With clean, dry beaters, beat egg whites in medium bowl with electric mixer at medium speed until soft peaks form. 
Gradually add remaining 1/4 cup sugar
Beat at high speed until stiff peaks form. Fold egg whites into cream cheese mixture
Gently spoon mixture into prepared crust
Cover with plastic wrap. Refrigerate 6 hours or until firm

Food exchange 1/2 Starch 1 Fruit 1 Meat 1/2 Fat
(1 slice cake (1/16 of total recipe)) 
Calories 165 Calories from Fat 28 % Total Fat 5 g Saturated Fat 2 g 
Cholesterol 14 mg Carbohydrate 20 g Fiber 1 g Protein 10 g Sodium 342 mg

Courtesy Diabetic Cooking

Serves 16