Frozen cheesecake in a bowl.
1/4 oz. envelope of unflavored gelatin
1/4 cup cold water
8 oz. non-fat spreadable cream cheese
26.8 oz non-fat lemon yogurt
2/3 cup graham cracker crumbs
19 oz. blueberry pie filling
1 cup light frozen whipped topping, thawed, for garnish
Freshly grated lemon peel, for garnish
Fresh blueberries, for garnish
Stir gelatin into cold water in small saucepan. Let stand 5 minutes. Heat and stir on low until liquid and gelatin is dissolved. Cool to warm room temperature but still liquid.
Beat cream cheese until smooth. Beat in gelating and yogurt on very low speed until just mixed. Chill for 1 hour.
Place 1/3 of yogurt mixture in shallow 7-cup clear glass bowl. Sprinkle with 1/3 cup graham crumbs. Spoon 1/2 of pie filling evenly over crumbs. Repeat layers, ending with final 1/3 of yogurt mixture. Swirl with spatula to create marble effect.
Freeze for at least 4 hours until firm. Garnish with whipped topping, grated lemon peel and fresh blueberries. Serves 8.
FROZEN BLUEBERRY DESSERT: Assemble pudding layers as above in a freezer-safe bowl or pan. Swirt with spatula to create marble effect. Freeze for at least 4 hours until firm. Scoop to serve.
CHOICES: 1 Starch; 1 Fruit & Vegetable; 1-1/2 Milk; 1/2 Sugar
1 serving: 198 calories; 1.3 g total fat (2 mg cholesterol); 132 mg sodium; 8 g protein; 40 g carbohydrate; 1 g dietary fiber