Blueberry Cheesecake Pie Submitted to Recipe 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 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 Preheat oven to 350 degrees F. 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. 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 1/2 cup of the blueberries. Cover with remaining cheese mixture. Bake 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 remaining 1 1/2 cups blueberries; toss to coat. Top pie with berries. Loosely cover pie; refrigerate until firm, about 3 hours. Yield: 6 portions Per portion: 272 calories, 10 g protein, 8 g fat, 40 g carbohydrate