Blueberry Chiffon Cake

Course : Cakes
Serves: 16
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3 tablespoons reduced calorie margaine
3/4 cup graham cracker crumbs
2 cups fresh or thawed frozen blueberries
2 packages unflavored gelatin
16 ounces cont. fat free cream cheese
8 ounces contain neufchatel cheese
3/4 cup sugar -- divided
2/3 cup nonfat sour cream
1/2 cup lemon juice
1 tablespoon grated lemon peel
6 large egg whites

Preparation / Directions:

Melt margaine in saucepan over medium heat. Stir in graham cracker crumbs. Press mixture firmly onto bottom and 1 inch up side of 9 inch springform pan. Bake 10 minutes at 350 degrees. Remove from oven. Cool 10 minutes. Arrange blueberries in a single layer on top of crust. Refrigerate until needed. Place 1/2 cup cold water in saucepan; sprinkle gelatin over water Let stand for 3 minutes to soften. Heat gelatin mixture over low heat until completely dissolved, stirring frequently. Combine cheeses in large bowl with electric mixer. Beat at medium speed until well mixed. Beat in 1/2 cup sugar until well blended. Beat in sour cream, lemon juice and lemon peel until well blended. Beat in gelatin mixture until well mixed. With clean, dry beaters, beat egg whites in medium bowl with electric mixer on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat at high speed until stiff peaks form. Fold egg whites into cream cheese mixture. Gently spoon mixture into prepared crust. Cover with plastic wrap. Refrigerate 6 hours or until firm.


Nutritional Information:

108 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 24g Carbohydrate; 1mg Cholesterol; 79mg Sodium

2 Kitchen's say:
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