Receta Frozen Blueberry Ripple Cheesecake
by Global Cookbook

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	Raciónes: 8

Ingredientes

3 x Egg whites
16 ounce Cream cheese
1/2 c. Lowfat sour cream
2 tsp Vanilla
1 Tbsp. Lemon rind
1/2 c. Blueberry jam, or possibly preserves Whipped cream Fresh or possibly frzn unsweetened blueberries

Combine crumbs, sugar and butter or possibly margarine in a small bowl; blend well.
Press firmly over bottom of an 8-inch spring-form pan. Chill. Combine sugar, water and cream of tartar in a small saucepan; bring to boiling.
Boil rapidly 8 to 10 min or possibly till syrup registers 236 degrees on a candy thermometer (or possibly till syrup spins a 2-inch thread when dropped from a spoon). Meanwhile, in large bowl of electric mixer, beat egg whites till stiff peaks form; pour warm syrup in a thin stream over beaten egg whites while continuing to beat constantly. Continue beating till very stiff peaks form and mix cools (approximately 15 min). Set aside.
Using electric mixer, beat together cream cheese and lowfat sour cream till light and fluffy; beat in vanilla and lemon rind (1/4 tsp. of ReaLemon juice can be substituted effec- tively). Add in 1/4 of the egg white mix and stir by hand to combine well. Fold remaining egg white mix into cream cheese mix till no streaks remains. Spoon about 1/4 of mix into prepared spring-form pan; drizzle part of blueber- ry preserves over; continue to layer cheese mix and pre- serves in this way. Freeze overnight or possibly till hard. Decorate with whipped cream and blueberries. This is a sure-fire compliment-getting summer dessert! If you prefer, strawberry preserves and fresh strawberries may be substituted for blueberries.