Lo Cal Cheese Cake Recipe

• 12 ounce. low fat Ricotta cheese
• 4 Large eggs, separated
• 3/4 c. Fruit Sweet
• Grated peel of 1 lemon
• 3 graham crackers, finely crushed
• 12 ounce. low fat cottage cheese
• 2/3 c. non-instant lowfat milk pwdr
• 5 tbsp. lemon juice or possibly to taste
• 2 teaspoon pure vanilla
• butter for pan

1. Put cheese in process with egg yolks and Fruit Sweet and blend.
2. Add in lowfat milk, pwdr and process till smooth.
3. Add in vanilla, lemon juice and peel to cheese mix.
4. Blend till smooth.
5. Beat egg whites till frothy, then add in to the processor and blend for about 2 seconds, till mixed.
6. Butter the bottom and 1/2 way up the sides of a 9" springform pan.
7. Pour the graham cracker crumbs into the pan and shake till buttered area is coated.
8. Leave any extra on the bottom.
9. Pour cheese cake mix into pan and bake at 350 degrees with a pan of water in the oven to prevent drying.
10. Bake for 45 min or possibly till inserted knife emerges clean.
11. Cold.
12. May serve with Wax Orchards All-Fruit Fanciful preserve of your choice.
13. Variations: All cottage or possibly all ricotta may be used.
14. For standard cream cheese cake, substitute 24 ounces cream cheese, 3 Large eggs, 1/2 c. powdered lowfat milk and 2/3 c. Fruit Sweet.
15. Adjust lemon.

ricotta cheese, eggs, fruit sweet, lemon, crackers, cottage cheese, milk, lemon juice, vanilla, butter

Taken from cookeatshare.com/recipes/lo-cal-cheese-cake-12074 (may not work)