Ingredients
1 graham cracker pie crust, pre-made
8 oz reduced-fat cream cheese , softened
¾ cup sugar substitute, or 2 Tbs. stevia
¾ cup low-fat cottage cheese, (pureed in a blender until smooth)
1 whole egg
2 egg whites
1 tsp vanilla extract
1 small lemon juice, or 2 Tbs. lemon juice
¼ cup blueberries
⅓ cup low-sugar strawberry preserves
Preparation
Preheat oven to 375 degrees F.
Line a baking dish with foil and spray foil with non-stick cooking spray.
Remove graham cracker crust from premade pan, and press it down, re-forming it into your foil-lined pan.
Put the crust into the oven to bake for 8 minutes, then remove from oven.
Meanwhile, when the crust is baking, cream together all of the ingredients, except for the strawberry jam and blueberries with a hand-held mixer until smooth.
Pour filling over graham cracker crust, smoothing out filling with a spatula.
Drop jelly by the spoonful over cheesecake filling.
Drag a spoon gently through filling to create marbling.
Drop blueberries evenly over cheesecake.
Place in the oven and bake for 30 to 35 minutes, or until cheesecake is almost set in the center.
Let cool, and chill in the refrigerator for a few hours or overnight.
After chilled, remove from the refrigerator and pull the entire cheesecake out of the pan.
Use foil to lift the cheesecake out of the pan and onto a cutting board.
Cut into 12 even bars,
Refrigerate until ready to serve. Enjoy!
