1/2 cup frozen pineapple-orange-strawberry juice concentrate thawed
3 tablespoons orange-flavored liqueur or orange juice
1 cup light ricotta cheese
4 ounces light cream cheese or Neufchatel
1 15.75-ounce can lemon pie filling
1 3-ounce package lady-fingers, split
3 cups fresh blueberries

In a small bowl, combine juice concentrate and liqueur; blend well. Set aside. In a large bowl, beat ricotta and cream cheese with electric mixer until smooth.

Add pie filling; beat until well blended and fluffy, scraping sides of the bowl occasionally Line the bottom of a 2-quart baking dish with half the ladyfingers, cut-side up. Brush ladyfingers with half of the juice concentrate mixture. Spread half the lemon mixture evenly over the ladyfingers.

Top with blueberries. Repeat layers, ending with berries on top. Refrigerate until serving time.