Compliments of:





 Blueberry Cheesecake Pie


  • 1 cup grahm 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 notfat cottage cheese
  • 1 Tablespoon corn starch
  • 2 eggs



  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine graham carcker crumbs and 2 Tbsp. of lthe honey; transfer to a 9-inch pie plate. With the back of a spoon, press mixture onto bottom and halfway up sides of the plate.
  3. In a food processor conatiner, place yogurt, cream shees, cottage cheese and cornstarch.  Whirl until smooth, about 1 minute.  Add eggs, whril until blended.
  4. Pour about half of the cheese mixture onto the crust.  Top with 1.2 cup 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 liquiefied, abour 15 seconds.  Add the remaining 1 1/2 cups of the STATELINE BLUEBERRIES; toss to coat. 
  7. Top pie with berries. Loosely cover the pie, refrigerate until firm, about 3 hours.

YEILD:  6 portions