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 eggs

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