- 8
Ingredients
- Blueberry Sauce:
- 3 tbsp graham cracker crumbs
- 2 containers (6 ounces each) low-fat vanilla yogurt
- 1 cup fat-free cottage cheese
- 4 ounces reduced-fat cream cheese
- 1 tbsp cornstarch
- 1/2 cup egg substitute
- 2 cups fresh or frozen blueberries
- 2 tbsp sugar (or granulated non-nutritive sweetener)
- 1 tbsp lemon juice
- 1 tbsp water
Preparation
Step 1
Preheat oven to 350 F. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with graham cracker crumbs and tilt to coat evenly. 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 minutes.
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 minutes. Meanwhile, prepare the Blueberry Sauce. When pie is set, spread the drained yogurt over the top; bake 5 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with Blueberry Sauce.
Blueberry Sauce: In a medium-size saucepan over medium heat, stir 2 cups fresh or frozen blueberries with 2 tbsp sugar (or granulated non-nutritive sweetener) and 1 tablespoon each lemon juice and water until berries are soft, about 5 minutes; chill.