I am trying to plan a menu for next week. This is a difficult task for me. Why? Because I get side tracked by desserts. I have found 10 dessert recipes that I want to try for every 1 main meal that I want to try.
Help.
Do any of you have a good recipe for a main dish? Please comment or email me your ideas!
In the meantime, I’ll show you another dessert recipe, ok?
I was hesitant to try this recipe because it doesn’t actually use cream cheese. I had read good and bad reviews of it and I didn’t really want to make it if it was going to flop. However, isn’t this blog called Edible Experiments? Nothing ventured, nothing gained, right? Well, I am so glad that I did experiment with this recipe because I thought it turned out fantastic! I couldn’t even tell that it wasn’t made from cream cheese. It was very easy and much healthier than real cheese cake.
Ingredients:
- 1 package (3 oz) lemon Jello
- 1 C. boiling water
- 1 C. graham cracker crumbs
- 2 TBSP butter, melted
- 1 TBSP canola oil’
- 3 C. (24 oz) fat-free cottage cheese
- 1/4 C. sugar
Topping:
- 2 TBSP sugar
- 1-1/2 tsp. cornstarch
- 1/4 C. water
- 1-1/3 C fresh or frozen blueberries (divided)
- 1 tsp lemon juice
Directions:
1. In a large bowl, dissolve jello in boiling water. Cool completely.
2. In a small bowl, combine crumbs, butter and oil. Press onto the bottom of a 9-inch springform pan. Chill. Spring form pans make for really pretty cheesecakes, but if you don’t have one, just use a regular pie pan. Or you can skip this step altogether and just buy a graham cracker crust.
3. Put cottage cheese and sugar into a blender and process until it is smooth. Make sure you blended it until it is as smooth as possible. I actually added a tiny bit of (maybe 1/8 C.) to help it blend smoother. Slowly add in cooled lemon Jello. Process again until smooth.
4. Pour contents of blender into the pie crust. Cover and refrigerate overnight.
5. To make the topping, combine sugar and cornstarch in a small sauce pan. Gradually stir in water until smooth. Add 1 C. of blue berries. Bring to a boil. Cook and stir for about 2 minutes or until thickened. stir in lemon juice. Cool slightly.
6. Transfer to a blender and process until smooth. Refrigerate until chilled. If using a spring form pan, carefully run a knife around the edge of the pan to loosen cheesecake. Remove the sides of the pan. Spread the blueberry mixture over the top. Sprinkle with the remaining 1/3 C. of blueberries. Refrigerate any leftovers.
Note: I actually skipped the topping step and just used blue berry pie filling from a can. I tasted fine.
Recipe adapted from Taste of Home.
