Low Fat Blueberry Cheesecake Pie - cooking recipe

Ingredients

crust
butter-flavored cooking spray
1/2 cup low-fat graham cracker, ground into crumbs
filling
12 ounces low-fat vanilla yogurt
1 1/4 cups nonfat cottage cheese
6 ounces low fat cottage cheese (not fat free)
1 tablespoon cornstarch
1 egg
2 egg whites
1/2 teaspoon lemon zest
1 -2 tablespoon Splenda granular (to taste)
sauce
2 cups blueberries, fresh or frozen
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon water

Preparation

Take half of the vanilla yogurt (6 ounces) and spoon it into a coffee filter lined strainer over a small bowl. Leave in the refrigerator for 30-45 minutes.
Preheat oven to 350 degrees.
Apply a light coating of cooking spray to a 9 inch pie plate. Carefully pat the graham cracker crumbs along the bottom and sides of the pan.
Combine remaining yogurt with the cottage cheese, cream cheese, and cornstarch and process until the mixture is smooth. Add egg, egg whites, and lemon zest and process until combined. Pour into pie shell and bake until the center is firm to touch, about 30 minutes.
While the pie is baking, combine the sauce ingredients in a small saucepan over medium heat. Cook until berries are soft, about 5 minutes. Remove from heat and allow to cool.
Remove pie from oven and carefully spread the strained yogurt over the top. Return the pie to the oven and bake an additional 5 minutes. Remove from oven and allow the pie to reach room temperature. Cover and chill until cold about an hour.
Serve with blueberry sauce.