1 single crust Basic Pastry
1/2 c. apricot preserves
2 tsp. sugar or sweetener
1/2 c. yogurt cream cheese
1 to 2 cantaloupes, cut in half lengthwise, peeled, and sliced
Powdered sugar
3/4 c. blueberries

FOR BASIC PASTRY:

1 1/2 c. all-purpose flour
1/4 tsp. salt
6 tbsp. Puritan oil
1 tsp. vinegar
2 to 3 tbsp. ice water

Stir flour and salt together. Combine oil, vinegar, and water. Add to flour and quickly stir until mixture forms a ball. Place dough between two sheets of waxed paper. Roll dough into a 9 or 10 inch circle. Remove top paper. Place dough in pie plate; remove other paper. Fold over hanging edges in evenly; crimp with fork or fingers to make a raised edge. Chill 15 minutes before baking. Bake unfilled pie shell in 475 degree oven for 8-10 minutes.

For Yogurt Cream Cheese: 2 cups non-fat plain yogurt. Line a sieve or colander or loosely woven basket with three layers of cheesecloth or white paper towels. Place basket in a bowl or pan to drain. Add yogurt. Cover; refrigerate 8 hours or overnight. Discard liquid or give it to the animals. Use as cream cheese. If desired, add herbs, spices, or fruit. Makes 1 cup. DO NOT USE FRUIT FLAVORED OR GELATIN ADDED YOGURT.

For Cantaloupe Pie: Prepare Yogurt Cream Cheese. Prepare and bake pie shell. Heat apricot preserves in a small saucepan. Brush over pie shell; set aside. Stir sugar or sweetener into Yogurt Cream Cheese. Spread mixture on bottom of pie shell. Arrange cantaloupe slices in a pinwheel design, starting from the center. Overlap pieces on second layer. If melon is not sweet, sprinkle with powdered sugar. Cover with plastic wrap and refrigerate until serving. Top with blueberries when serving. Makes 6 servings. Each serving containers: Saturated fat, 1 gram; cholesterol, none.