Blueberry Cheesecake Pie

Baked in a pie plate, this luscious blueberry-orange cheesecake whips up quickly in a blender and is unusually low in fat.

Yield: 6 servings

Ingredients

• 1 cup Graham cracker crumbs
• 3 tablespoons honey, divided
• 1 (8 ounce) container nonfat orange or tangerine yogurt
• 4 ounces low-fat cream cheese, from an 8 ounce package
• 3/4 cup nonfat cottage cheese
• 1 tablespoon cornstarch
• 2 eggs
• 2 cups fresh blueberries

Instructions

1. Heat oven to 350 degrees F.
2. 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.
3. In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch. Whirl until smooth, about 1 minute.
4. Add eggs; whirl until blended. Pour about half of the cheese mixture onto the crust.
5. Top with 1/2 cup of the blueberries. Cover with remaining cheese mixture. Bake until firm, about 35 minutes; cool on a wire rack.
6. In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds.
7. Add remaining 1 1/2 cups blueberries; toss to coat. Top pie with berries.
8. Loosely cover pie; refrigerate until firm, about 3 hours.

Nutrition

Per serving: 272 calories, 10g protein, 8g fat, 40g carbohydrate