Low Calorie Blue Berry Cheesecake - serves 8 - 12

Crust:
2 cups All- purpose flour
1 teaspoon salt
½ cup butter
1 egg
¼ cup water

Cheese Filling:
1 ¼ cups cottage cheese
2 eggyolks
2/3 cup sugar
1 250 gram pack of whipping cream
2 tablespoons gelatin dissolved in
1 cup fresh milk

Topping:
2 cups blueberry filling
1 250 gram pack whipping cream (optional)
1 tablespoon confectioners’ sugar (optional)

1. Preheat oven to 350 F.
2. Prepare a 9-inch springform pan. Set aside.
3. Prepare Crust: Sift together flour and salt.
4. Cut in butter until mixture resembles coarse meal.
5. Add eggyolk and water.
6. Mix well and form into a ball.
7. Roll out into 1/8 inch thick wide enough to cover bottom and sides of pan.
8. Fit into prepared springform pan.
9. Bake in preheated oven for 10 to 15minutes.
10. Prepare Cheese Filling: Combine in the blender the cheese, eggyolks, sugar, whipping cream and gelatin-milk mixture. Blend to mix.
11. Pour into prebaked crust. Chill for 8 hours until set.
12. Top with blueberry filling.
13. Decorate with whipping cream, beaten with confectioners’ sugar until stiff, if desired.