Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  nonfat cream cheese -- at room temperature
  14            ounces  nonfat sweetened condensed milk -- canned
     1/2           cup  fresh lemon juice
  1           teaspoon  grated lemon rind -- fresh, optional
  1           teaspoon  vanilla extract
  1                     pie crust -- graham cracker
                        -- crumb, prepared
                        -- 8-inch
                        (shortbread or choc wafer)
  1               pint  fresh blueberries -- cleaned

Preparation:

Variations: fresh strawberries, blackberries or raspberries. Beat the cream cheese until fluffy. Continue to beat as you slowly pour the condensed milk into the cream cheese. Beat until smooth. Stir in lemon juice, lemon peel and vanilla. Pour into prepared crust. Puree 1/3 cup blueberries or other fruit. Drizzle on top of prepared pie. Run a knife throughout the pie to create a swirled effect. Refrigerate for 3 to 4 hours. Top with remaining blueberries or other fruit. Makes 6 servings.

Nutritional Information:

204 Calories (kcal); 9g Total Fat; (38% calories from fat); 8g Protein; 24g Carbohydrate; 3mg Cholesterol; 404mg Sodium