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  • The Low Fat Chick 12:49 pm on July 20, 2013 Permalink | Reply
    Tags: blueberries, ,   

    Raw Food Delights, Cheesecake: Who Needs an Oven? 

    Lowfat Blueberry Cheesecake

    by Jennifer Appleton

    Who said cheesecake always had to be sinful? Even serious dieters can revel in this tasty treat, made with low-fat cottage cheese. In this post, we introduce Low Fat Lemon and Blueberry Cheesecake, the second in a series of raw food recipes. If you liked these raw food recipes, then you’ll be pleased to know there are lots of other recipes out there that are raw and delicious. Recipes such as chocolate truffles, sorbet, soups and salads. So, next time you wanna eat something healthy and easy to make, look around and go for the raw foods. And remember, going raw is a great way to take advantage of the high phytochemical content of uncooked fruits and vegetables.


    For Cake:
    1 cup low-fat Graham crackers, crushed
    2 Tbsp unsalted butter, melted
    1 Tbsp olive oil
    1 oz. lemon flavored gelatin
    1/2 cup boiling water
    1 ½ cups cottage cheese, low-fat
    2 Tbsp sugar
    1 Tbsp lemon juice, fresh (1/2 a lemon)
    1/4 tsp lemon zest

    For Topping:
    1 Tbsp sugar
    2 tsp cornstarch
    2 Tbsp water
    1 cup blueberries, divided
    1 tsp lemon juice
    Powdered sugar (optional)


    Mix crushed crackers with butter and olive oil, crushing with the back of a spoon onto the bottom of a 6 inch spring form pan for thicker slices, or you can use a 9 inch spring form pan for thinner slices. We used a 9 inch pan. Place in freezer for 15 minutes. Then place in refrigerator while preparing the filling.

    Dissolve gelatin in boiling water and wait until it returns to room temperature. Place cottage cheese and sugar in a mixer on medium and beat for up to 5 minutes or until the cheese resembles a fluffy pudding with an almost smooth consistency. When the gelatin has cooled, add it to the cottage cheese mixture and blend for 1 minute on low. Remove the crust from the refrigerator and pour the mixture over the crust, cover with plastic wrap and refrigerate for 8 hours.

    To make the topping, heat sugar, cornstarch, lemon juice, water, and 1/2 cup blueberries over low heat, stirring until the mixture thickens (mash the blueberries with the back of a wooden spoon while you stir). Remove from the heat and allow to slightly cool. Place in a covered container and refrigerate till cheesecake is ready to serve.

    When cheesecake is done chilling, remove from spring form pan, cut into wedges. Serve cheesecake topped with blueberry mixture, ½ cup blueberries, and lightly sprinkled with powdered sugar.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe
    Calories 313
    Total Fat 12g

  • The Low Fat Chick 11:43 am on May 27, 2012 Permalink | Reply
    Tags: blueberries, , , raspberries   

    Berry Turnovers 

    I bought some gorgeous fresh raspberries and blueberries from the farmer’s market. I decided to be a little bad and grab some puff pastry, which is not low in fat. But, if you eat pastries in moderation, such as one with coffee or tea, the fat and calories remain low. So, I decided to make these berry turnovers and I enjoyed them very much. I do not have a large sweet tooth, so these have just enough sugar to nicely compliment the natural luxuriousness of the berries.  If you like sweeter turnovers and do not mind additional calories, then add an additional tablespoon of sugar. But, honestly after dusting these with powered sugar, I do not think the additional sugar is needed.


    2 Tbsp Mascarpone cheese
    2 Tbsp strawberry preserves
    1 Tbsp sugar
    1/4 tsp lemon zest 
    1/2 cup raspberries
    1/4 cup blueberries
    8 oz puff pastry
    2 Tbsp powdered sugar


    Preheat oven to 375°F.

    Mix together the first 6 ingredients in a bowl. Set aside.

    Roll out the pastry on a lightly floured surface to a large square. Using a sharp knife, cut the pastry into six 4 inch squares.

    Place about a tablespoon of the berry mixture into the middle of each square of pastry.

    Using a pastry brush or your fingers, wet the edges of the pastry with cold water and fold each square over to form a triangle. Gently press the edges together to seal.

    Carefully transfer the turnovers to a baking sheet and bake for 15 to 20 minutes, or until risen and golden.

    Using a metal spatula, remove the pastries to a wire rack to cool, then dust with powdered sugar and serve.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (2.4 ounces).
    Calories 260.16

    % Daily Value
    Calories From Fat  139.84  54%
    Total Fat 15.59g  24%
    Saturated Fat  3.65g  18%

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