Vegetable-oil cooking spray
1 1/2 cup finely ground reduced-fat graham cracker crumbs
4 tsp light (reduced-fat) butter, melted
2 cups fresh blueberries (or frozen and thawed)
2 tbsp fresh lemon juice
2 tsp powdered unflavored gelatin
8 oz reduced-fat cream cheese
8 oz fat-free cream cheese
14 oz fat-free sweetened condensed milk
Preheat oven to 350°F. Lightly coat a 9″ springform pan or glass pie pan with cooking spray.
Blend in crumbs and butter in a bowl and press into pan. Bake for 10 minutes.
Puree 1 1/2 cups blueberries; add in lemon juice in a microwavable bowl. Put the gelatin on top and let it sit for 10 minutes.
Microwave on medium heat 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed.
Add in cream cheeses and milk. Pour mixture over baked crust and chill until set.
Garnish with mint and remaining blueberries.