No-Guilt Cheesecake -

3/4 c Sugar

1/2 c Graham cracker crumbs

2 tb Flour

1 tb Margarine; melted

1 tb Lemon juice

1 c Lowfat cottage cheese

1 ts Vanilla extract

3 layers of paper towels. Place bowl beneath, but not touching strainer to catch liquid. Cover and refrigerate

24 hours. To prepare cheesecake: Combine crumbs and melted margarine. Press evenly onto bottom of

7 to 9-inch springform pan; set aside. In food processor or blender, process cottage cheese and egg whites on high speed until smooth, scraping down side occasionally. Add strained yogurt, sugar, flour, lemon juice and vanilla. Process on high an additional

30 seconds or until well blended. Pour onto crust in pan. Place pan on baking sheet. Bake at

325 degrees F for 1 hour. Cool to room temperature. Refrigerate several hours or overnight. Serve with sliced fresh fruit. Serves

12. Calories:

140, Protein:

7g, Fat:

2 1/2g, Cholesterol:

5mg, Calcium:

147mg, (those figures are using lowfat yogurt, non-fat yogurt decreases the fat grams per serving to about 1 1/3g) Posted by D.MCNEMEE

07, 1992, GENie. MM by Cathy Svitek From the MM database of Judi M. Phelps. jphelps