This dessert has more healthy fruit than a traditional cream pie and works with any combination of fresh berries.

In a small bowl, mix the softened cream cheese with the sugar. Gently spread over the graham cracker crust. Refrigerate until well chilled, about 2 hours.

Just before serving, spread the crushed pineapple over the cream cheese. Add the berries. Cut the pie into 8 wedges and serve immediately.

• 8 ounces fat-free cream cheese, softened
• 2 tablespoons granulated sugar
• 1 prepared graham cracker crust, about 9 inches in diameter
• 1 can (16 ounces) unsweetened crushed pineapple, drained
• 1 pint berries, rinsed and drained (strawberries, blueberries, raspberries or blackberries, or a combination)