Categories: Pies 
      Yield: 6 servings 
  
           Crust:                              1 lb Cottage Cheese 
  1 1/2 c  Flour                               1 c  Sour Cream 
  1 1/2 ts Sugar                               2    Eggs,beaten 
    1/2 ts Salt                              1/2 c  Sugar 
    1/2 c  Salad Oil                           2 ts Cornstarch 
      2 tb Milk, cold                          1 cn Cherry Pie Filling 
           Filling:                        
  
  Crust: Mix flour, salt,sugar together in 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 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 1-315-786-1120