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: place one phyllo sheet in a greased 9-in. pie plate; brush with butter. repeat seven times; trim edges. bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). cool on a wire rack. for filling, in a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. add eggs; beat on low speed just until combined. fold in blueberries. spoon into crust. bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. bake 23-27 minutes longer or until center is almost set. cool on a wire rack for 1 hour. refrigerate until chilled. in a small mixing bowl, beat jelly until smooth; spread over filling. spread with whipped topping. garnish with strawberries and additional blueberries if desired.