Name: Blueberry Icebox Pie
Yield: Makes 10 servings
Ingredients: Vegetable-oil cooking spray; 1 1/2 cups finely ground reduced-fat graham cracker crumbs; 4 tsp light (reduced-fat) butter, melted; 2 cups fresh blueberries (or frozen and thawed); 2 tbsp fresh lemon juice; 2 tsp powdered unflavored gelatin; 8 oz reduced-fat cream cheese; 8 oz fat-free cream cheese; 14 oz fat-free sweetened condensed milk; Several fresh mint leaves

The trick: Fake a little fat.
What better way to eat your fill of antioxidant-rich blueberries than via cheesecake? Executive chef Terry Conlan of Lake Austin Spa Resort in Austin, Texas, makes over dessert-tray favorites, like this Blueberry Icebox Pie, by mixing lowfat and nonfat products rather than using all fat-free foods. For your favorite recipes, replace full-fat dairy with 50 percent lowfat and 50 percent fat-free.

Recipe notes

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