These are very good. I love using fresh berries in the summer and these blueberries are so juicy and the lemon is subtle but bright to add layers of flavor. They were a huge hit!
Crust 1/3 c softened butter ¼ c packed brown sugar ¼ tsp salt ¼ tsp nutmeg or mace 1 c flour cooking spray
Filling 1 c low fat cottage cheese 1 c white sugar 2 Tbsp flour 1 Tbsp lemon rind 3 ½ Tbsp fresh lemon juice ¼ tsp baking powder 1 large egg 1 large egg white ¾ cup blueberries for topping
Preheat oven to 350 degrees Place 1st 4 ingredients in a large bowl and beat with a mixer at medium speed until smooth. Spoon flour into dry measuring cup lightly and level with a knife. Add flour to butter mixture and beat on low until mixed well. Press into a greased 8 inch square pan. Bake for 20 minutes.
Place cottage cheese in food processor and blend for 2 minutes, scraping 1 time. Add the 1 cup of sugar and remaining filling ingredients, not the blueberries. Process until well blended, about 1 minute. Pour into baked crust. Sprinkle the blueberries on top. Bake for 25 minutes, or until set. The edges will start to brown slightly. Cool. Cover and chill 8 hours. Enjoy!