Servings: 8
Prep Time: 10 Min.
Cook Time: 35 Min.

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

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.

Calories: 192;   Calories From Fat: 31;   Total Fat: 7g;   Saturated Fat: 3g;   Cholesterol: 14mg;   Total Carbs: 25g;   Fiber: 1g;   Protein: 10g;   Sodium: 295mg;   Potassium: 214mg;