Passionate Icebox Pie

1 can (14 ounces) fat-free condensed milk (see note)

8 ounces ½-less-fat cream cheese, at room temperature

½ cup still-frozen passion-fruit pulp (see note)

1 9-inch (6 ounces) prepared graham-cracker crust

Canned whipped cream, optional garnish

8 fresh whole strawberries, optional garnish

8 fresh mint-leaf sprigs, optional garnish

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

Pour the mixture into the piecrust. Refrigerate, uncovered, for at least 3 hours (or up to 2 days covered with plastic wrap or plastic dome from piecrust package, inverted).

To serve, remove the pie from the refrigerator and slice. Garnish each slice with a squirt of whipped cream, a strawberry and mint leaves, if desired.

Serves eight.

Cook's note: You can also use regular condensed milk, but do not use evaporated milk.

We tested this recipe 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 still-frozen orange-juice concentrate plus 1 teaspoon fresh lemon juice.

Nutrition values per serving: 328 calories, 11 g fat (4 g saturated), 48 g carbohydrates, 2 g fiber, 8 g protein, 27 mg cholesterol, 300 mg sodium.