Ingredients:

• 1 cup graham cracker crumbs
• 3 Tablespoons honey, divided
• 1 container ( 8 ounces) nonfat orange or tangerine yogurt
• 4 ounces low-fat cream cheese, for an 8-ounce package
• 3/4 cup nonfat cottage cheese
• 1 Tablespoon corn starch
• 2 eggs
• 2 cups STATELINE BLUEBERRIES

Directions

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine graham cracker crumbs and 2 Tbsp. of the honey; transfer to a 9-inch pie plate. With the back of a spoon, press the mixture onto the bottom and halfway up the sides of the plate.
3. In a food processor container, place yogurt, cream cheese, cottage cheese, and cornstarch.  Whirl until smooth, about 1 minute.  Add eggs, whisk until blended.
4. Pour about half of the cheese mixture onto the crust.  Top with 1.2 cups of the STATELINE BLUEBERRIES. Cover with the remaining cheese mixture.
5. Bake until firm, about 35 minutes; cool on a wire rack.
6. In a microwavable dish, microwave the remaining 1 Tbsp. honey just until liquified, about 15 seconds.  Add the remaining 1 1/2 cups of the STATELINE BLUEBERRIES; toss to coat. 
7. Top the pie with berries. Loosely cover the pie, refrigerate until firm, about 3 hours.

YEILD:  6 portions