1 - 9" pie crust, baked and cooled

Filling:

1 (8 oz) package cream cheese, organic, softened
1/3 cup honey
1 to 2 tsp grated lemon peel
½ cup organic whipping cream, whipped

2-1/2 cups fresh or frozen blueberries, heated, cooled, and drained (do not overcook)
Whipping cream, whipped, sweetened with Sucanat for topping

How to:

1. In small bowl, beat cream cheese, honey and lemon peel until light and fluffy.
2. Fold in whipped cream.
3. Spoon into pie shell, spreading evenly
4. Spoon blueberry filling evenly over lemon filling.
5. Refrigerate at least 1 hour before serving
6. Garnish with whipped cream
7. Store in refrigerator

This recipe works well with cherries, apples, peaches, etc.