Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cottage cheese, 1% fat |
| ¾ cup | Frozen egg substitute -- |
| \N \N | Thawed |
| ½ cup | Light cream cheese |
| ½ cup | Sugar |
| ¼ teaspoon | Vanilla extract |
| ⅓ cup | Vanilla yogurt, lowfat |
| 1 tablespoon | Sugar |
| ⅛ teaspoon | Lemon juice |
Preheat oven to 300 degrees; coat a 9-inch pie plate with nonstick cooking spray. Combine cottage cheese, egg substitute, cream cheese, ½ cup sugar and vanilla extract in a blender container; cover and process until smooth. Pour mixture into prepared pan and bake for 35 minutes, or until edges are set. Combine yogurt, 1 tablespoon sugar and lemon juice; stir well. Spread evenly over cheesecake. Bake for an additional 5 minutes. Cool for 15 minutes. Cover and chill for at least 2 hours. Garnish with mint leaves, if desired. (146 calories, 3⅒ g fat, 19% calories from fat) Recipe By : Cooking Light, Guilt-Free Desserts