Cheesecake: 1 c. graham cracker crumbs 2 - 6 oz. containers low-fat vanilla yogurt 1 c. non-fat cottage cheese 4 oz. lowfat cream cheese 1 Tbsp. cornstarch 1/2 c. egg substitute
Blueberry Sauce: 2 c. fresh or frozen blueberries 2 Tbsp. sugar 1 Tbsp. lemon juice 1 Tbsp. water
What to do:
1. Preheat oven to 350°F. Spray bottom and side of a 9" pie plate with vegetable cooking spray; sprinkle with graham cracker crumbs, and tilt to coat evenly. 2. Place a coffee filter or two layers of paper towels in a strainer; stir 1 container of the yogurt and spoon it into the filter; set aside to drain, stirring occasionally, about 30 min. 3. Meanwhile, in a food processor, blend the remaining container of yogurt, cottage cheese, cream cheese and cornstarch until smooth. Add the eggs and pulse until combined. Carefully pour into the crumb-coated pie plate; smooth top. Bake until set in the center, about 30 min. 4. Meanwhile, prepare the Blueberry Sauce. In a medium-size saucepan, over medium heat, stir blueberries with sugar, lemon juice and water until berries are soft, about 5 min; chill. 5. When pie is set, spread the drained yogurt over the top; bake 5 min. longer. Cool to room temperature on a wire rack. Chill until cold. Serve with Blueberry Sauce.
* Nutrition information reflects 1 1/2 Tbsp. Blueberry Sauce per serving.