1 graham cracker crust (9 inches)
3/4 cup 2% cottage cheese
1 package (8 ounces) reduced-fat cream cheese
Sugar substitute blend equivalent to 1 cup sugar
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 large egg whites, room temperature
1 large egg, room temperature
1/3 cup reduced-sugar strawberry preserves
1/2 cup fresh blueberries
1. Preheat oven to 375°. Line an 8-in. square baking pan with foil, letting ends extend up sides; coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs into prepared pan. Press crumbs onto bottom of pan.
2. Place cottage cheese in a small food processor; process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla; beat until smooth. In a small bowl, lightly beat egg whites and egg; add to cottage cheese mixture. Beat on low speed just until blended. Pour over crust.
3. Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries. 4. Bake 25 to 30 minutes or until center of cheesecake is almost set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.
5. Lifting with foil, remove cheesecake from pan. Cut into 12 bars.
TOTAL TIME: Prep: 20 min. Bake: 25 min. + chilling
YIELD: 1 dozen.
1 bar: 193 calories, 8g fat (4g saturated fat), 31mg cholesterol, 226mg sodium, 31g carbohydrate (19g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.