Shelly's Recipe

BLUEBERRY CHEESECAKE PIE II

Category: Pies - Fruit

1 cup graham cracker crumbs
3 tbsp honey, divided
1 container (8 oz) nonfat orange or tangerine yogurt
4 oz low-fat cream cheese, from an 8 oz pkg
3/4 cup nonfat cottage cheese
1 tbsp cornstarch
2 eggs
2 cups fresh blueberries

Preheat oven to 350. In a small bowl, combine graham cracker crumbs and 2 tbsp of the honey; transfer to a 9-inch pie plate. With the back of a spoon, press mixture onto bottom and halfway up sides of plate.

In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch. Whirl until smooth, about 1 minute. Add eggs; whirl until blended. Pour about half of the cheese mixture onto the crust. Top with 1/2 cup of the blueberries. Cover with remaining cheese mixture. Bake until firm, about 35 minutes; cool on a wire rack.

In a microwaveable dish, microwave the remaining 1 tbsp honey just until liquefied, about 15 seconds. Add the remaining 1-1/2 cups blueberries; toss to coat. Top pie with berries. Loosely cover pie; refrigerate until firm, about 3 hours. Serves 6