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
Michigan Blueberry Sauce, recipe follows

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.
 
Michigan Blueberry Sauce: In a medium-size saucepan, over medium heat, stir 2 cups fresh or frozen Michigan blueberries with 2 tablespoons sugar (or granulated non-nutritive sweetener) and 1 tablespoon each lemon juice and water until berries are soft, about 5 minutes; chill.
 
YIELD: 8 portions
 
Per portion, including 1-1/2 tablespoons blueberry sauce: 152 calories; 19 g carbohydrate; 4.5 g total fat (2.6 g saturated fat); 1 g fiber