• 1/3 cup toasted walnuts
  • 1/3 cup sugar
  • 1 1/2 cups crushed graham crackers
  • 6 tablespoons margarine or butter, melted
  • 3 8oz packages reduced-fat cream cheese (not fat-free)
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla
  • zest and juice of one orange
  • 1 package gelatin
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • pinch of cinnamon
  • 2 cups Wild Blueberries
  • 2 teaspoons lemon juice

Finely chop walnuts. Mix walnuts, 1/3 cup of sugar, graham cracker crumbs and butter. Cover bottom of spring form pan with parchment paper. Press mixture into bottom of pan, and chill in refrigerator about an hour. Mix cream cheese, 1 1/4 cups of sugar and vanilla. Add grated orange zest. Squeeze orange and if necessary add enough water to make 1/2 cup. Sprinkle gelatin over juice mixture in small sauce pan. Let stand 1 minute. Stir on low heat until completely dissolved, about 3 minutes. Cool slightly. Gently mix thoroughly with cream cheese mixture.

In a 1-quart saucepan, combine 1/4 cup of sugar, cornstarch and cinnamon. Add Wild Blueberries and sprinkle with lemon juice. Cook and gently stir over medium heat until mixture comes to a boil. Cook and stir 2 additional minutes. Remove from heat, cool. Spread over cheesecake. Refrigerate Cheesecake for 2-3 hours. Serves 8


417 calories, 22g fat, 387mg sodium, 49g carbohydrates, 2g fiber, 8g protein