1 lb. Cottage cheese
2 egg whites
1/2 c. plain yogurt
1 tsp. vanilla
2 tsp. lemon juice
1/4 c. frozen orange juice concentrate
2 ripe bananas, cut up
3 tbsp. flour

1 c. undrained crushed pineapple
1/4 c. frozen orange juice concentrate
1 tbsp. cornstarch
1 c. fresh or frozen blueberries

Cheesecake: Blend cheese, egg whites, yogurt, vanilla and lemon juice in food processor blender. When thoroughly mixed, add fruit juice concentrate, bananas and flour. Continue blending until creamy (2 to 3 minutes). Pour into non-stick 9 inch pie pan and bake in preheated 350 degree oven for 45 minutes. Cool. Cover with topping.

Topping: Combine all ingredients in small saucepan. Cook over medium heat, stirring constantly until thickened. Cool and pour over pie.

Makes 8 servings.