Blueberry Cheesecake Pie

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 cottage cheese
• 1 tablespoon cornstarch
• 2 eggs
• 2 cups fresh blueberries

Directions

1. Preheat 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.
3. With the back of a spoon, press mixture onto bottom and halfway up sides of pie plate.
4. In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch.
5. Whirl until smooth, about 1 minute.
6. Add eggs; whirl until blended.
7. Pour about half of the cheese mixture onto the crust.
8. Top with 1/2 cup of the blueberries.
9. Cover with remaining cheese mixture.
10. Bake until firm, about 35 minutes; cool on a wire rack.
11. In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds.
12. Add remaining 1 1/2 cups blueberries; toss to coat.
13. Top pie with berries.
14. Loosely cover pie; refrigerate until firm, about 3 hours.