Cherry Cheese Pie

• 2 1/2 c. cherries or blueberries
• 2 Tbsp. quick cooking tapioca
• 2 to 3 pkg. Equal or Sweet 'N Low
• 1/3 c. diet margarine
• 1 1/2 c. graham cracker crumbs
• 2 egg whites
• 1/4 tsp. cream of tartar
• 1/4 tsp. vanilla
• 1 (12 oz.) lite cream cheese (room temperature)
• 1 (8 oz.) plain yogurt

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

cherries, tapioca, equal, margarine, graham cracker crumbs, egg whites, cream of tartar, vanilla, cream cheese, yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=635 (may not work)