1/2 c. butter
1 c. flour
1/4 c. brown sugar
1/2 c. chopped nuts (I prefer pecans)

Mix together and press into a 9 inch pan and bake for 15-20 minutes at 375 degrees; cool.

FILLING:

8 oz. cream cheese
1/2 c. confectioners' sugar
1/2 pt. whipping cream

Soften cream cheese; blend with confectioners' sugar. Whip whipping cream and fold into cheese. Pour cheese mixture into the pie shell and chill. Pour chilled blueberries over the top before serving. (The canned pie filling is fine; you can use cherry or other fruit if you prefer.) Makes 8 slices.

Per Serving: Cal 475; Pro 4.8 gm; CHO 35.3 gm; Fat 34.0 gm; Chol 63 mg; Sodium 265 mg.

Diabetic Exchanges: Meat - 1 (high fat); bread - 2; fruit - 1/2; fat - 5.