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Blueberry Cheesecake Pie

1 single pie crust, prebaked and cooled
3 tbsp. cornstarch
1/2 c. water
4 1/2 c. blueberries
1/2 c. honey
1 1/2 c. 1% fat cottage cheese
6 tbsp. apple juice concentrate

Prepare single pie crust and let cool. Mix the cornstarch into the water until well blended. Place 2 cups of blueberries in blender; pour cornstarch mixture over the berries and puree.
Pour pureed mixture into a heavy-bottomed, medium size saucepan and add honey. Cook over medium-low heat for 7 to 8 minutes or until blueberry mixture is thick and clear.

Add 2 more cups of blueberries (reserving 1/2 cup for a garnish on top). Pour the fruit mixture into the prepared pie shell.

For the topping, puree the cottage cheese and the apple juice concentrate until smooth and spread mixture evenly over the pie. Decorate top with remaining blueberries. Chill well and serve.