Blueberry No-Bake Creamy Pie Recipe
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).