Blueberry Cheesecake Pie

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Blueberry Cheesecake Pie

 

1 cup graham cracker crumbs

3 tablespoons honey, divided

1 8 ounce container nonfat or regular orange or tangerine yogurt

4 ounces low-fat  or regular cream cheese, from an 8 ounce package

3/4 cup nonfat  or regular cottage cheese

1 tablespoon cornstarch

2 eggs

2 cups fresh blueberries

 

Heat oven to 350 degrees.

In a small bowl, combine graham cracker crumbs and 2 tablespoons 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 pie 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 tablespoon honey just until

liquefied, about 15 seconds. Add remaining 1 1/2 cups blueberries; toss to coat.

Top pie with berries. Loosely cover pie; refrigerate until firm, about 3 hours.

Yields 6 servings.