Lemon Blueberry Cottage Cheese Pie
This past weekend was Memorial Day weekend, and to me, summer holidays always call for some sort of fruit pie. We also have an abundance of blueberries in our garden right now, so I whipped up this Lemon Blueberry Cottage Cheese pie. This recipe is adapted from Baking Bites' Lemon Blueberry Ricotta Pie but I've swapped out the ricotta for cottage cheese to make it healthier, since cottage cheese is much lower in fat and calories and higher in protein. The best part is that the filling and crumb topping are sugar-free (sweetened with monkfruit) but you would never know by tasting it! Now, I can't call this pie a health food by any means - it IS still a pie - but if you're going to eat pie, why not eat one with more protein and less sugar? The combination of cottage cheese (which I blended until smooth) with the ripe blueberries and tangy lemon created a perfect pie filling that I will be making again and again!
1 store-bought refrigerated pie crust (or, feel free to make your own!)
1 cup cottage cheese (I used Muuna 4%)
3 tbsp cornstarch
2/3 cup monkfruit sweetener
2 eggs plus 1 egg yolk
1/4 tsp salt
1 tsp vanilla extract
2 tbsp lemon zest
2 cups fresh blueberries
2/3 cup plus 1 tbsp all-purpose flour
1/4 cup monkfruit sweetener
1/4 tsp salt
3 tbsp butter
1. Preheat oven to 400 degrees F.
2. Place pie crust into 9-inch pie pan, crimping edges as desired.
3. Add cottage cheese to a high-speed blender and puree until completely smooth. Add cottage cheese to a medium bowl with cornstarch and monkfruit sweetener. Mix until combined, ensuring no lumps of cornstarch remain.
4. Mix in eggs and egg yolk until combined; then add salt, vanilla extract, and lemon zest and mix to combine.
5. Fold blueberries into cottage cheese mixture and pour into prepared pie crust.
6. To make crumb topping, stir together dry ingredients in a small bowl. Then mix in butter until a crumble consistency is formed (I find it easiest to use your fingers to incorporate the butter into the dry ingredients). Sprinkle crumble topping evenly over blueberry filling.
7. Bake pie for 10 minutes at 400 degrees F, then lower the oven temperature to 350 degrees F and bake for an additional 50 to 60 minutes at 350 degrees F, until the crumble topping is golden brown.
8. Allow pie to cool to room temperature, then refrigerate for several hours to ensure pie filling is set. Can be served cold, room temperature, or re-warmed in the oven or microwave (which is personally my favorite way to eat it, served with a scoop of ice cream)!