Serves 16; one square per serving

Crust Ingredients

• ¾ cup reduced-fat graham cracker crumbs (about 12 cracker squares)


• 3 tbsp. fat-free tub margarine, melted


• 1 tbsp. plus 1½ tsp. sugar

Filling Ingredients

• 1 10- to 12-oz. package frozen lightly sweetened raspberries or unsweetened blackberries, thawed


• 1 8-oz. package fat-free cream cheese, room temperature


• 1 cup sugar


• 2 cups frozen fat-free or light whipped topping, thawed (about 5 oz.)

Directions

For crust, combine ingredients in a small bowl. Press mixture onto bottom of a 9-inch square glass baking dish. Set aside.

For filling, purée berries in a food processor or blender. Set aside.

In a medium mixing bowl, beat cream cheese with an electric mixer on low until light and fluffy.

Add sugar and beat until well-blended.

Fold whipped topping into cream cheese mixture.

Fold in puréed berries. Spread mixture over crust.

Cover with plastic wrap and freeze for at least two hours or until firm. Cut into 16 squares and serve immediately.

Cook’s tip: If you can’t find frozen berries that aren’t packed in syrup, reduce the amount.

Nutrition Facts

Serving Size = 1 square
Calories 115
Carbohydrates 25 g
Fiber 1 g
Total Fat 0 g
Saturated 0 g
Polyunsaturated 0 g
Monounsaturated 0 g
Cholesterol 1 mg
Sodium 112 mg