2 T. Honey

2 tsp. cornstarch

1 1/2 C. blueberries, fresh or frozen

1/4 C. all-fiber cereal crumbs

1/8 tsp. ground cinnamon

1 T. cold better butter or trans-fat free spread

1 package (8 ounces) reduced-fat cream cheese, at room temperature

2 T. confectioners’ sugar

1 grated peel and juice lime

 

Coat an 8″ springform pan with vegetable oil spray. Set aside. In a saucepan, combine the honey and cornstarch. Mix until blended. Add the blueberries. Cook over medium heat, stirring gently, for 4 to 5 minutes, or until the mixture bubbles. Remove and let stand until cooled to room temperature. Meanwhile, in a bowl, combine the crumbs and cinnamon with a fork. Cut in the Better Butter or spread until well blended. Transfer to the prepared pan. Press with your knuckles to flatten evenly. Set in the freezer for 30 minutes. Meanwhile, wipe the crumb bowl with a paper towel. Add the cream cheese, sugar, lime peel, and juice. Slowly mix to incorporate, then beat by hand until very smooth. Dollop into the pan. Spread evenly with a spatula. Dollop on the blueberry mixture. Spread evenly over the surface to the edge of the pan. Cover and refrigerate for 3 hours, or until set.

 

Yield: 8 servings

Calories: 114

Fat: 6g

Fiber: 3g