I know Katzenberg Kafe on 22 Main St in Westport has a ridiculously good cheesecake, but I figured I’d bring you a healthier alternative. For those that are watching their diets treats such as these can be the difference between sticking with the program or falling off. This blueberry cheesecake is a great way to indulge without breaking off course.

This is a great recipe from John Berardi for those of us that have a sweet tooth. I just happen to love cheesecake and especially blueberry cheescake so I had to try it out. I’m not a cook by any means, but it still came out damn good for me. What he says below is true…I had to give some away to my cousin as I usually eat whatever is around. The author is pretty much world renowned for his nutrition methods, and I’ve actually watched his dvd’s and they give a great step by step for those they need help.

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Blueberry Cheesecake Yes, you read this correctly…blueberry cheesecake! Just be careful with these things, as it is nearly impossible to put the cheesecake down after you’ve taken one bite. From my experience, and the stories of my friends who have made them, it’s almost impossible to keep an entire cheesecake around for longer than one day.

Ingredients:

* Crust 1 cup graham cracker crumbs
o ¼ cup ground flax seeds
o ¼ cup raw oat bran
o 1 oz fat-free cream cheese, warmed in microwave
o 1/3 cup water

* Cheesecake:
o 2 cups lowfat cottage cheese
o ½ package (52 g) powdered Jell-O instant pudding, cheesecake flavor
o 3 oz. fat-free cream cheese
o 3 scoops strawberry whey protein powder*
o 1 cup frozen blueberries and 4 tablespoons granulated Splenda (*see option 2 below before adding these at this stage)

Instructions:To make the crust, mix crust ingredients in a large bowl. Stir this mixture until it is all the same consistency, then press into a 9-inch pie pan sprayed with Pam, stretching the crust up the sides of the pan.For the rest of the cake, put the other ingredients in a blender. Blend on high until smooth and creamy. You might have to blend it in smaller portions, depending on the power of your blender, but resist the temptation to add water, as this makes the cake soupy. Also, more Jell-O mix can be added for more desirable consistency. Pour the blender mixture into the crusted pan, and refrigerate for 1 hour.

*Blueberry option 2: to make a ‘fancier’ cheesecake, thaw the blueberries, then stir the Splenda in with them, and use this as a topping for the cheesecake.

Makes 6 slices.Macronutrient Profile (each slice):

* 258 k/cal* Fat: 5 g (2s, 1m, 2p)* Carbs: 30 g (2 fiber)* Protein: 25 g