7 graham cracker squares
2 cups fresh blueberries
4 ozs. reduced-fat cream cheese, softened
1 (14-oz.) can fat-free sweetened condensed milk
1/2 cup lime juice
2 tsps. lime zest
Blueberry-Pineapple Salsa (see recipe)
1. Lightly oil a 9-inch square pan. Cover the bottom of the pan with graham crackers in a single layer, breaking pieces to fit.
2. In blender, puree blueberries, cream cheese and sweetened condensed milk until smooth; add lime juice and zest; blend well.
3. Spoon blueberry mixture onto graham crackers and spread evenly. Cover and freeze until solid, about 2 hours.
4. To serve, remove from freezer and leave at room temperature until edges soften, about 10 minutes. Cut into 9 squares; serve on dessert plates with Blueberry-Pineapple Salsa. (Return any unused squares to pan, cover tightly and freeze.)
Nutritional analysis per serving including 1/4 cup salsa: 224 calories, 2.5 grams total fat, 1 gram saturated fat, 132 milligrams sodium, 46 grams carbohydrates, 2 grams fiber and 5 grams protein.