Ingredients:

• 1 (14-ounce) can fat-free condensed milk (see notes)

• 8 ounces 1/3 -less-fat cream cheese, at room temperature

• ½ cup frozen passion fruit pulp (see notes)

• 1 (9-inch) prepared graham-cracker crust

• Canned whipped cream (optional garnish)

• 8 fresh, whole strawberries (optional garnish)

• 8 fresh mint leaf sprigs, optional garnish

Preparation:

1. Pour condensed milk into a large (2-quart) mixing bowl. (Use a rubber spatula to remove all of it from the can.) Add cream cheese. Using an electric mixer, beat until well-combined, about 1 minute. Add fruit pulp and beat just until well-combined.

2. Pour mixture into pie crust. Refrigerate, uncovered, for at least 3 hours (or up to 2 days covered with plastic wrap or plastic dome from pie-crust package, inverted). When ready to serve, slice pie and garnish each slice with a squirt of whipped cream, a strawberry and mint leaves, if desired. Makes 8 servings

Notes: You also can use regular condensed milk, but do not use evaporated milk.

This recipe was tested using the Goya brand of fruit pulp. If you can't find passion fruit pulp, any type of frozen pulp (such as mango or papaya) can be used. Or substitute 5 tablespoons of still-frozen orange-juice concentrate plus 1 teaspoon of fresh lemon juice.