Recipe for cooking blueberry cheesecake pie

Low-Fat and Low-Calorie Recipes :: Dessert Recipes

Blueberry Cheesecake Pie

Submitted to Recipe Goldmine by Myrna

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

1 C. 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. pkg.
3/4 C. nonfat cottage cheese
1 Tbsp. cornstarch
2 eggs
2 C. fresh blueberries

Preheat oven to 350 degrees F.

In a sm. bowl, Mix together graham cracker crumbs and 2 Tbsp. of the honey; transfer to a 9-in. 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 min. Add eggs; whirl until blended. Pour about half of the cheese mixture onto the crust. Top with 1/2 C. of the blueberries. Cover with remaining cheese mixture. Bake until firm, about 35 min.; 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 C. blueberries; toss to coat. Top pie with berries. Loosely cover pie; refrigerate until firm, about 3 hr..

Yield: 6 portions

Per portion: 272 cal., 10 g protein, 8 g fat, 40 g carbohydrate