Berry Topped Honey and Yogurt Pie

This is a tasty, delightful dessert! And it is not full of a lot sugars or fat! So you can feel good about shoveling it into your mouth. I just happened to have Blackberry honey from my sister when she went up north last year. Good way to use it up! If you can't find it I would just use regular honey.
It would be best to have it sit in the fridge overnight to get firm. I think it tasted better the next day.
We really enjoyed this - Ron finished it off within a couple of days!

Oh and the left over pomegranate juice was very tasty in our lemon drop martini's over the weekend with our friends

1 9-inch pie crust, baked and cooled
1 envelope unflavored gelatin
1/4 cup pomegranate juice
8 ounces reduced-fat cream cheese, softened
5 tablespoons blackberry honey
1 cup plain Greek-style yogurt
1 recipe Blackberry-Raspberry Sauce With Honey (see below)

Preparation ~
Place the pomegranate juice in a small heatproof bowl and sprinkle the gelatin over the top. Stir to combine. In a saucepan, bring a small amount of water to a simmer and set the bowl of gelatin and juice inside to heat, stirring constantly until the gelatin dissolves completely. Remove from the heat and set aside for 3 to 5 minutes to cool.

Place the cream cheese in a mixing bowl and beat with an electric mixer on medium-high speed until creamy and smooth. Add the honey and cooled gelatin-juice mixture and continue beating until well blended.

Add the yogurt and beat on medium-low speed, just until blended. Spoon the filling into the baked pie shell and refrigerate until firm, 4 to 6 hours.

To serve, top individual slices with Blackberry-Raspberry Sauce With Honey.

Ingredients ~
2 tablespoons honey (we used a wild blackberry honey)
1 tablespoon brandy
3 tablespoons water
2-1/2 teaspoons cornstarch
1 pint fresh blackberries
1/2 pint fresh raspberries

Preparation ~
Place the honey and brandy in a saucepan over medium heat. Cook for 1-1/2 minutes, stirring constantly. Add 1/2 of the blackberries, bring to a boil and continue cooking until the berries begin to break down and release their juice.

In a small bowl, whisk together the cornstarch and water. Add to the berry-honey mixture and stir until the sauce is thickened. Remove from the heat, stir in the raspberries and the remaining blackberries and set aside to cool.

Serve at room temperature. Keeps about 3 days in the refrigerator.

Source: My Gourmet Connection