Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for topping, in a small bowl, beat cream cheese and whipped topping until smooth. chill until serving. in a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. fold in blueberries. pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. cook until the second side is golden brown. spread topping over pancakes. top with warm syrup; sprinkle with additional blueberries if desired. yield: 12 pancakes (3/4 cup topping). editor’s note: if using frozen blueberries, do not thaw them before adding to the pancake batter. be sure to thaw any berries used in the optional garnish.

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