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.

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

　　Preheat oven to 350°F. Lightly coat a 9" springform pan or glass pie pan with cooking spray. Combine crumbs and butter in a bowl and press into pan. Bake 10 minutes. Puree 1 1/2 cups blueberries; mix with lemon juice in a microwavable bowl. Sprinkle gelatin on top and let stand 10 minutes. Microwave on medium 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed. Beat in cream cheeses and milk. Pour mixture over baked crust and chill until set. Garnish with mint and remaining blueberries.

Nutrition Per Serving

　　5.9 g fat (3.5 g saturated fat)

　　52.3 g carbohydrates

　　11.4 g protein

　　1.8 g fiber

　　#### Nutritional analysis provided by Self