Blueberry Cheesecake

Makes 8 servings

Ingredients

Crust:

• 3 cups Malt-O-Meal® Blueberry Muffin Tops cereal
• 4 tbsp (½ stick) butter

Pie:

• 2 tbsp cold water
• 2 tsp unflavored gelatin
• ½ cup nonfat milk
• ½ cup sugar
• 2 (8-ounce) packages cream cheese, softened
• 2 tsp pure vanilla extract
• 2 pints fresh blueberries or 1 (21-ounce) can blueberry pie filling and topping

Directions

To prepare the crust:

1. Preheat the oven to 350°F.
2. Spray a 9” pie plate with nonstick spray.
3. Place the cereal in a food processor and pulse to fine crumbs.
4. Combine the crumbs and melted butter in a medium bowl and stir until the mixture is moistened.
5. Press into a 9-inch pie plate all the way up the sides of the pan, using the bottom of a glass to pack it tightly.
6. Bake until edges are just beginning to lightly brown, about 8 minutes.
7. Let cool completely. (If not using immediately, cover with plastic wrap and refrigerate for up to 1 week or freeze up to 1 month.)

To prepare the pie:

1. Sprinkle the gelatin over the cold water in a large bowl; set aside to soften.
2. Meanwhile, combine the milk and sugar in a medium saucepan over medium heat, stirring to dissolve the sugar.
3. Bring to just below boiling, stirring constantly.
4. Remove from heat and let cool 1 minute, stirring.
5. Add to gelatin mixture and stir until gelatin dissolves completely, 2-3 minutes.
6. Place cream cheese, milk mixture and vanilla in a food processor and pulse until smooth.
7. Pour into the prepared crust.
8. Chill until firm, at least 3 hours.
9. Serve each portion with a quarter-cup of fresh blueberries or (warmed, if desired) blueberry pie filling.

Per Serving 1/8th pie with ½ cup fresh blueberries: 27 g fat (16 g sat, 0 g trans); 78 mg cholesterol; 38 g carbohydrate; 6 g protein; 2 g fiber; 287 mg sodium; 174 mg potassium Nutrition Bonus: Iron 5 mg (30% D.V.), Folate 113 mcg (28% D.V.), Vit. A (25% D.V.), Vit. C 10 mg (15% D.V.)

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