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Blueberry Cheesecake
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Serving Size: 8
FILLING:
2 eggs, well-beaten
1/2 lb cream cheese
1/2 cup splenda
1/2 tsp vanilla extract
TOPPING:
1 can blueberries or cherries
1 cup whipping cream whipped
CRUST:
Prepare your favorite pastry or nut LC Crust. Press into 9x13" 230x330mm pan.
To well-beaten eggs add splenda then add softened cream cheese. Blend thoroughly. Add vanilla.
Spread on crust and bake at 350°F-180°C for 15 minutes. Cool. When cool, spread can of blueberries. Refrigerate until ready to eat.
Serve it with whipped cream.
Per Serving: 229 Calories
22 Fat Grams
4 Carbs
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