Serving Size: 1 Serving Calories200 ( Calories from Fat70), Total Fat8g (Saturated Fat5g, Trans Fat0g ), Cholesterol50mg Sodium190mg Total Carbohydrate26g (Dietary Fiber0g Sugars21g ), Protein6g ; % Daily Value*: Vitamin A10%; Vitamin C4%; Calcium10%; Iron6%; Exchanges:1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.
- 2 Cups Wheaties cereal, crushed
- 1 Tablespoon butter or margarine, melted
- 2 packages (8 oz each) reduced-fat cream cheese
- 1 can (14 oz) fat-free sweetened condensed milk
- 1/2 Cup fat-free sour cream
- 2 eggs or 1/2 cup fat-free egg product
- 1 Teaspoon vanilla
- 1/4 Cup sugar
- 1 1/2 Teaspoon cornstarch
- 2 Tablespoons water
- 1 Tablespoon lemon juice
- 2 Cups fresh or frozen (unsweetened) blueberries
Heat oven to 375ºF. In 8- or 9-inch square pan, toss cereal and melted butter until cereal is well coated. Spread evenly in pan. Bake 5 to 11 minutes or until golden brown.
Meanwhile, in large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Beat in sour cream, eggs and vanilla until well blended. Pour over crust.
Bake 35 to 40 minutes or until center is jiggly but sides are set.
Cool 1 hour at room temperature. Refrigerate about 2 hours or until chilled.
Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Stir in water and lemon juice until smooth. Add 1 cup of the blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until thickened; remove from heat. Stir in remaining 1 cup blueberries. Place blueberry topping in small bowl; let stand at room temperature 5 minutes. Cover and refrigerate until chilled.
For squares, cut cheesecake into 4 rows by 4 rows. Serve blueberry topping over cheesecake.