Ann Bliss-Pilcher of Jamesville, New York learned the original recipe for Cheese Pie from her mother, a consummate baker. "I have fond memories of hanging around the kitchen with her and doing what I could to be involved," Ann says. "I remember helping her whip cream, roll cookies in confectioner's sugar, and make this wonderful pie. I sensed early on that the kitchen was a magical place."

Ann's love of cooking runs in the family: Her mom grew up with six German aunts, all bakers, each of whom had her own specialty. "Whenever we went to Pennsylvania to visit, we'd hit all the aunts' houses -- they all lived within walking distance. That way we were sure to get some of each of their goodies!"

Now that Ann is a mother of two, she spends time with her children in the kitchen, as well. Jamie, 10, and Hannah, 13, both love to cook and have been making Cheese Pie for several years (with a little help on the crust). "It's very straightforward and pretty hard to mess up," Ann says.

She likens the flavor to that of cheesecake, "but it's much lighter in texture." Ann has lightened her mother's original version and streamlined the procedure by combining ingredients in a blender. The recipe's best features are its great taste, she says, and it's "low-fat (without sacrificing flavor or texture) and easy to whip up all at the same time.

To the Rescue. Do you have a favorite recipe that needs a healthy makeover? Maybe we can lighten it up. Send it to us, along with your reasons for wanting a healthier version and any interesting stories or traditions about the recipe. Include your name, address, and daytime phone number with the recipe, and send it to CL_Web@timeinc.com with "Lighten Up" in the subject line. We can't lighten every recipe we receive, but if we adapt yours, we'll send you a Cooking Light cookbook. We reserve the right to edit all recipes. All recipes submitted become the property of Cooking Light and may be republished and used for any purpose.