2 1/2 c. cherries or blueberries
2 tbsp. quick cooking tapioca
2 to 3 pkg. Equal or Sweet 'N Low
1/3 c. butter
1 1/2 c. graham cracker crumbs
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. vanilla
1 (12 oz.) lite cream cheese (room temperature)
1 (8 oz.) plain yogurt

Heat cherries or blueberries, tapioca and sweetener in saucepan until it starts to thicken; set aside. Melt butter; mix with graham cracker crumbs. Press into pie pan; set aside. Beat egg whites until fluffy. Add cream of tartar and vanilla. Fold in cream cheese and yogurt. It will be a little thick. Put into graham cracker crust and place in refrigerator for 1 hour. Put on the fruit topping and chill at least 2 hours. You can substitute lite canned fruit for topping. Contains 310 calories if cherry and 370 calories if blueberry.