preparation
Heat cherries or blueberries, tapioca and sweetener in saucepan until it starts to thicken; set aside. Melt diet margarine; mix with graham cracker crumbs. Press into pie pan; set aside. Beat egg whites until fluffy. Add cream of tartar and vanilla. Fold in cream cheese and yogurt. It will be a little thick. Put into graham cracker crust and place in refrigerator for 1 hour. Put on the fruit topping and chill at least 2 hours. You can substitute lite canned fruit for topping. Contains 310 calories if cherry and 370 calories if blueberry. |