1 cup graham cracker crumbs
3 tablespoons honey, divided
8 ounces nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8-ounce package
¾ cup nonfat cottage cheese
1 tablespoon cornstarch
2 cups fresh blueberries
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 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 ½ cup of the blueberries. Cover with remaining cheese mixture.
Bake at 350°F 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 the remaining 1-½ cups blueberries. Toss to coat.
Top pie with berries. Loosely cover pie.
Refrigerate until firm, about 3 hours