This recipe is credited to UI Extension nutrition and wellness educator, Jenna Smith. Read her original post and recipe at Spring for Lemons. And many thanks to our intern, Terri Rupkey, for being the hand-model for the Summer Recipe Rehab recipes.
Dessert rarely gets a reputation for being healthier, but there are small swaps we can make in most recipes. In this cheesecake recipe, there are swaps in both the crust and filling. While most crumbs are held together by butter, this recipe is bound with yogurt. This lowers the fat and calories. The filling uses lower-fat cream cheese, plain yogurt, and egg whites, which lowers the fat and calories a lot from full-fat dairy and whole eggs.
See the video for the recipe online.
Lemon Blueberry Cheesecake (Serves 12)
With less added fat and extra vitamins from the blueberries, this cheesecake is a healthier dessert option. Our oven needed 45 minutes to fully bake the filling, so keep cooking until the center is firm.
1 ½ cups graham cracker crumbs
3 Tablespoons nonfat plain yogurt
Filling1 (8 oz.) package Neufchatel cheese (or 1/3 less fat cream cheese)
¾ cup nonfat plain yogurt
⅓ cup granulated sugar
2 Tablespoons fresh lemon juice
Zest of one small lemon
2 egg whites
1 teaspoon vanilla extract
2 Tablespoons all-purpose flour
1 cup fresh blueberries
Nutrition Facts per serving: 280 calories, 9g fat, 300mg sodium, 45g carbohydrate, 2g fiber, 6g protein
Source: Jenna Smith, Nutrition & Wellness Educator, 2016