Blueberry Cheesecake Pie
- 1 cup graham cracker crumbs
- 3 Tbsp honey, divided
- 1 - 8 oz. container nonfat orange or tangerine yogurt
- 4 oz. low-fat cream cheese, from an 8 oz. package
- 3/4 cup nonfat cottage cheese
- 1 Tbsp cornstarch
- 2 eggs
- 2 cups fresh blueberries
Preheat oven to 350° F.
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 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 Tbsp 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.Servings: 6
Submitted by: Recipe Group Member
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