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 bottom of an 8- or 9-inch square pan (glass is good) to form a crust about 1/4-inch thick. put in refrigerator until ready to use. using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth. taste and add sugar, to taste. 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 squares 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