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Blueberry Chiffon Cake
Makes 16 servings
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Ingredients
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3
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tablespoons reduced-fat margarine
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3/4
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cup graham cracker crumbs
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2
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cups fresh or thawed frozen blueberries
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2
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envelopes unflavored gelatin
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2
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containers (8 ounces each) fat-free cream cheese
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1
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container (8 ounces) Neufchatel cheese
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3/4
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cup sugar, divided
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2/3
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cup fat-free sour cream
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1/2
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cup lemon juice
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1
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tablespoon grated lemon peel
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6
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egg whites*
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*Use only grade A clean, uncracked eggs.
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1. Preheat oven to 350°F.
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2. 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.
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3. 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.
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4. 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.
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5. 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. Cut into 16 slices before serving.
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©Publications International, Ltd.
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Nutrients per Serving
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(1 slice cake)
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Calories
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165
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Calories from Fat
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28 %
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Total Fat
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5 g
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Saturated Fat
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2 g
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Cholesterol
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14 mg
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Carbohydrate
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20 g
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Fiber
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1 g
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Protein
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10 g
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Sodium
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342 mg
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Dietary exchanges
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1/2 Starch
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1 Fruit
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1 Meat
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1/2 Fat
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