Lemon Cream Cheese Pie with Blueberries

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

Variations: fresh strawberries, blackberries or raspberries.

Recipe: 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.

Source: "The Lemon Lovers Cookbook"

Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas" on the www.dallasnews.com 06/11/97 article by Teresa Gubbins / The Dallas Morning News

Busted by Kitchen PATh Per Serving MC 321 cals, 10.2 g fat 28.7% cff