Lemon Cheesecake(Delicious Low-Fat Dessert)

• 2 Tbsp. graham cracker crumbs
• 1 (10 1/2 oz.) pkg. soft tofu, drained
• 1 (8 oz.) pkg. light process cream cheese
• 1 c. low-fat (1%) cottage cheese
• 1/2 c. sugar
• 1/4 c. honey
• 1 tsp. grated lemon rind
• 2 Tbsp. lemon juice
• 1 tsp. lemon extract
• 1 tsp. vanilla extract
• 2 eggs
• 1 c. sliced fresh strawberries
• 2 small lemons, thinly sliced

1. Coat a 9-inch spring-form pan with cooking spray; dust with graham cracker crumbs.
2. Combine tofu with next 8 ingredients in container of blender or food processor; process until smooth.
3. Add eggs, one at a time; process until just blended.
4. Pour into prepared pan.
5. Bake at 300u0b0 for 1 hour.
6. Turn off oven; cool cheesecake in oven for 1 hour.
7. Cover and chill.
8. Remove sides of pan when ready to serve; top with sliced strawberries and lemon. Makes 12 servings.

graham cracker crumbs, soft tofu, light process cream cheese, lowfat, sugar, honey, lemon rind, lemon juice, lemon extract, vanilla extract, eggs, fresh strawberries, lemons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=205279 (may not work)