Ingredients

Cheesecake:
3 tablespoons graham cracker crumbs
2 containers (6 ounces each) low-fat vanilla yogurt
1 cup fat-free cottage cheese
4 ounces fat-reduced cream cheese
1 tablespoon cornstarch
1/2 cup egg substitute

Blueberry Sauce:
2 cups fresh or frozen blueberries
2 tablespoons sugar or granulated non-sugar sweetener
1 tablespoon lemon juice
1 tablespoon water

Directions

Preheat oven to 350 degrees. 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 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. 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.

To make Blueberry Sauce: In a medium saucepan over medium heat, stir together 2 cups fresh or frozen blueberries with 2 tablespoons sugar or sweetener, the lemon juice and water. Cook until berries are soft, about 5 minutes; chill.

Serve with cheesecake. Makes 8 servings.

Nutritional information per serving, including 1 1/2 tablespoons blueberry sauce: 152 calories, 19 grams carbohydrate; 4.5 total fat grams, 1 gram fiber.