oven to 350°F. In a small bowl, combine
graham cracker crumbs and 2 tablespoons
of the honey; transfer to a 9-inch pie plate.
With the back of a spoon, press mixture
onto bottom and halfway up sides of plate.
In a food processor container, place yogurt,
cream cheese, cottage cheese and cornstarch.
Whirl until smooth, about 1 minute. Add
eggs; whirl until blended. Pour about half
of the cheese mixture onto the crust. Top
with 1/2 cup of the blueberries. Cover with
remaining cheese mixture. Bake until firm,
about 35 minutes; cool on a wire rack. In
a microwaveable dish, microwave the remaining
1 tablespoon honey just until liquefied,
about 15 seconds. Add the remaining 1-1/2
cups blueberries; toss to coat. Top pie
with berries. Loosely cover pie; refrigerate
until firm, about 3 hours.
portion: 272 calories, 10 g protein, 8 g
fat, 40 g carbohydrate