Lemon Neufchâtel Pie

A lemon cheesecake pie has all the flavor of a regular cheese cake with fewer calories. Using American Neufchâtel, pronounced "Noo-shuh-tell," in place of regular cream cheese, saves 14 calories and 2 grams of fat per tablespoon. Two cups of low-fat whipped topping may be substituted for the cream.

Graham Cracker Crust

    1 ⅓ cups graham cracker crumbs
    ⅓ cup butter, melted
    1 tablespoon dark brown sugar

Lemon Cheesecake Filling

    1 (3-ounce) package lemon Jell-O®
    ½ cup boiling water
    1 cup whipping cream
    1 (8-ounce) package Neufchâtel cheese

    1 can blueberry pie filling

1.  Preheat the oven to 350°.

2.  Crust: In a medium bowl, mix the graham cracker crumbs,      
      butter and brown sugar. Press firmly into a 9-inch pie plate.

3.  Bake in a preheated oven for 6 minutes or until lightly
     browned. Cool completely.
3.  Filling: In a medium glass bowl, stir gelatin and boiling water
     until gelatin is dissolved. You can heat the gelatin mixture in
     the microwave for 1 minute if needed.

4.  In a medium bowl, use a mixer to whip cream until thick, set    
     aside. In a large bowl, beat cheese until creamy; gradually   
     beat in warm gelatin. Fold in whipped cream, then pour into    
     crust. Refrigerate until set, then serve with blueberries.

     Variation: Serve this pie decorated with shaved white
      chocolate, candied violets and fresh mint leaves. It also looks
      pretty with a ring of freshly grated lemon zest in the middle of
      the pie.

      Makes 8 slices