Yield

8 servings

Ingredients

2 (8-oz.) containers plain nondairy cream cheese

1 cup sugar

Juice from one whole lemon

Dash of vanilla

Graham cracker crust

2 cups fresh or frozen (unthawed) blueberries

1/3 cup thawed apple juice concentrate

2 teaspoons cornstarch

How to prepare

Mix or blend together the nondairy cream cheese, sugar, lemon juice and vanilla and pour into the graham cracker crust. Bake at 350°F for 60 minutes or until the top is golden brown.Allow to cool. Mix together the blueberries, apple juice concentrate and cornstarch in a medium saucepan. Cook over medium heat until the mixture thickens, stirring frequently but gently in order to keep the berries whole. Spread the topping over the cheesecake.

Nutritional Value

Per serving: Calories 358, Protein 3g, Fat 14g, Carbohydrates 55g, Calcium 13mg, Fiber 1g, Sodium 243mg.