In-season berries shine in this lovely summer dessert, which tastes even better than it looks
9 whole graham-cracker sheets
4 Tbs. butter, melted
2 Tbs. unflavored** gelatin**
1 1/2 cups blueberry preserves, divided
16 oz. low-fat cream cheese
1 lemon, zested and juiced
2 cups blueberries
1 pkg. (8 oz.) whipped topping, divided
In processor, pulse crackers until fine crumb forms; mix with butter. Press into greased 9" springform pan.
In microwave-safe bowl, mix gelatin and 2 Tbs. water; let sit 5 min. Add 1 cup preserves. Microwave 1 min. or until melted; stir until gelatin dissolves.
In processor, process cream cheese, 1 1/2 Tbs. lemon juice and 1 tsp. lemon zest until smooth. With processor running, add gelatin mixture. Add berries and remaining preserves; pulse until smooth. Stir in 1/2 whipped topping; pour over crust. Chill 2 hrs. or until set. Top with whipped topping.
Active time: 20 min.
Total time: 2 1/2 hrs.
Per serving: Cal. 399 Pro. 6g Carb. 56g Fiber 1g Sug. 42g
Chol. 37mg Sod. 317mg Total fat: 17g Sat. 11g Trans. 0g
Your life just got exponentially better and more stylish now you've signed up for our newsletter. Fabulousness awaits!