Crust:
1 1/2 c Flour
1 1/2 ts Sugar
1/2 ts Salt
1/2 c Salad Oil
2 tb Milk, cold
Filling:
1 lb Cottage Cheese
1 c Sour Cream
2 Eggs,beaten
1/2 c Sugar
2 ts Cornstarch
1 cn Cherry Pie 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.
Yields
6 Servings