Ingredients Jump to Instructions ↓

  1. Crust: 1 1/2 c Flour

  2. 1 1/2 ts Sugar

  3. 1/2 ts Salt

  4. 1/2 c Salad Oil

  5. 2 tb Milk, cold

  6. Filling: 1 lb Cottage Cheese

  7. 1 c Sour Cream

  8. 2 Eggs,beaten

  9. 1/2 c Sugar

  10. 2 ts Cornstarch

  11. 1 cn Cherry Pie Filling

  12. 8 inch pieplate, in measuring cup mix milk with oil, with fork, beat until blended well ;add to flourmix at once and start mixing all together with fork, until it is damp, than ,with fingers, spread out the dough over the whole pieplate. Prick entire surface a couple times with fork. Filling: Put cottage cheese in blender and blend until smooth, mix in sour cream, eggs, sugar and cornstarch. Blend all well. Spread filling over crust and bake in

  13. 350 degrees F, oven for 50 minutes. Cool; than spread the piefilling on top. Refridgerate until serving. This is a low fat version of cheese cake and you can put blueberry pie filling on top if you want too. Recipe came from my mother- in- law from Ohio. From: Brigitte Sealing, Cyberealm BBS Watertown,NY


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