Blueberry cheesecake for calorie counters
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3 tbsp. graham cracker crumbs
2 (6-oz.) containers low-fat vanilla yogurt
1 cup fat-free cottage cheese
4 oz. reduced-fat cream cheese
1 tbsp. cornstarch
1/2 cup egg substitute
Blueberry sauce (recipe follows)
Preheat oven to 350 degrees. Spray bottom and sides of a 9-inch pie plate with nonstick 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 egg substitute 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 blueberry sauce. When pie is set, spread drained yogurt over the top; bake 5 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with blueberry sauce.
In a medium saucepan over medium heat, stir 2 cups fresh or frozen blueberries with 2 tbsp. sugar (or granulated no-calorie sweetener) and 1 tbsp. each lemon juice and water until berries are soft, about 5 minutes; chill.