BASE:

1 sm. pkg. grape or black raspberry Jello
2 c. boiling water
1 can blueberries, drained
1 lg. can crushed pineapple, drained

Stir Jello and water until dissolved. Add blueberries and pineapple. Place in desired dish. Refrigerate until firm.

TOPPING:

1 (8 oz.) container low fat plain yogurt
1 (8 oz.) pkg. light cream cheese
3/4 c. sugar
1 tsp. vanilla
1 1/2 c. chopped nuts

Beat yogurt, cream cheese, sugar and vanilla until well blended. Add nuts. Spread on top of gelatin base. Refrigerate until serving.

Topping may also be used as a fresh fruit dip in summer, omitting nuts.