Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crushed graham crackers, nuts if using, and melted butter. press evenly into a bottom of an 8-or 9-inch square pan (glass is recommended) to form a crust about 1/4 inch thick. put crust in refrigerator until ready to use. using a standing or hand mixer, or a whisk, combine cream cheese, ricotta cheese, honey, lemon rind and salt. blend until smooth. spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. cover with fresh blueberries and chill for at least an hour or until set. cut into square or bars and serve.

Target 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