Baked in a pie plate, this luscious blueberry-orange cheesecake whips up quickly in a blender and is unusually low in fat.

1 cup graham cracker crumbs
3 tablespoons honey, divided
1 (8 ounce) container nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8 ounce package
3/4 cup nonfat cottage cheese
1 tablespoon cornstarch
2 eggs
2 cups fresh blueberries

Preheat oven to 350 degrees 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 pie 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 remaining 1 1/2 cups blueberries; toss to coat. Top pie with berries. Loosely cover pie; refrigerate until firm, about 3 hours.

Yield: 6 portions

Per portion: 272 calories, 10 g protein, 8 g fat, 40 g carbohydrate