Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries

Target recipe: preheat oven to 375 degrees. grease 8-10 muffins tins (i always make mini muffins). in a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended. in a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs. add to flour mixture. carefully fold in the blueberries. batter wil be soft and lumpy. fill the muffin cups 2/3 full and bake 20 minutes.