Lemon Blueberry Cheesecake

Ingredients

1 package (3 ounces) lemon gelatin
1 cup boiling water
1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon canola oil
3 cups (24 ounces) fat-free cottage cheese (I cheated and used regular)
1/4 cup sugar

TOPPING:
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/4 cup water
1-1/3 cups fresh or frozen blueberries, divided
1 teaspoon lemon juice

Directions
In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-in. springform pan. Chill.

In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight.

For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly.

Transfer to a blender; cover and process until smooth. Refrigerate until chilled.

Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers. Yield: 12 servings.


I got this recipe from Taste of Home, and actually stole the picture from them as well.  I didn't have a springform pan, so I just used a regular 9" round cake pan, which worked just fine, but I couldn't take it out to have it show nice!  This is labeled as a "light" dessert, but I cheated on mine and used regular cottage cheese, but I really liked the lighter taste this cheesecake had.  I took it to a family Easter party, and I got a lot of compliments on it!  My dad said he even liked it better than anyother cheesecake he's ever had!  I think if somebody really loves regular cheesecake, they will like this, but not as much as regular.  But, if people like cheesecake but often find it too rich for their real liking, this might be something they really like instead.  I am planning on using this same recipe, but making other flavors with it instead, like strawberry or raspberry.   I also found that the topping is easy to make, and makes a nice topping for things like waffles, pancakes, etc as well!  I did substitute strawberries in the topping once already to use for strawberry shortcake and waffles, and it was good!  The only trick to this recipe is remembering to start the night before you want to use it so it can refridgerate overnight!

Spinach & Sausage Egg Bake

I first had this for brunch at my brother's house after my nephew's baptism.  It was so tasty, I had to try making it for my own family.  Results:  Yum-o!  The magazine that we got the recipe from boasts that this dish is just $.90 per serving.  Can't beat that!

Prep:  20 minutes
Bake:  30 minutes
Yield:  12 servings

1 lb bulk pork sausage
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry -- My brother used fresh spinach
6 bacon strips, cooked and crumbled
1/4 c finely chopped onion
1/4 c finely chopped sweet red pepper
1 c (4 oz) shredded Monterey Jack cheese
1 c (4 oz) shredded cheddar cheese
10 eggs
3/4 c milk
2 tsp snipped fresh dill or 1/2 tsp dill weed
1 1/2 tsp chili powder
1 tsp garlic powder
1 tsp pepper
1/4 tsp salt

In a large skillet, cook sausage over medium heat until no longer pink; drain.  Spoon into a greased 9x13 baking dish.  Layer with spinach, bacon, onion, red pepper, and cheeses.

In a large bowl, beat the eggs, milk, and seasonings; pour over top.  Bake at 375* for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.

(March/April 2010 edition of Simple and Delicious magazine)