Blueberries are in season, and what marvelous little packages of antioxidant nourishment and great taste they are! This pie makes blueberries the stars of the show, and it is a perfect dessert for a hot day: you won’t have to turn on the oven at all to make it, even for the crust, which is a creative little confection based on bran cereal and honey.
The filling is a euphoric combination of cream cheese and cottage cheese, honey, and lemon–and the berries go right on top. Chill it, and you’ve made your family a treat straight from blueberry heaven!
1 1/2 cups all-natural bran flake cereal
1/2 cup wheat germ
1/2 teaspoon cinnamon
1 tablespoon honey
3 tablespoons butter, melted
8 ounces cream cheese, softened
1/2 cup cottage cheese
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1/4 cup honey
1/2 pound fresh blueberries (you may also substitute fresh cherries, pitted and halved, halved strawberries, or raspberries)
1. Using a rolling pin or food processor, crush bran flakes finely. Place in a mixing bowl and add remaining crust ingredients, stirring to combine. Press evenly into a 9-inch pie plate.
2. Cut cream cheese into chunks and combine with other filling ingredients in a food processor, pulsing until smooth.
3. Pour filling over crust, smoothing with a spatula. Arrange blueberries (or other berries) on top.
4. Cover and chill at least 2 hours, then cut into wedges to serve.
Inspired by Vegetariana, by Nava Atlas (Amberwood Press, 1999).