Preheat oven to 350 F. Spray bottom and side of a 9-ince 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.

Blueberry Sauce: In a medium-size saucepan, over medium heat, stir 2 cubs fresh or frozen 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