Yield: 1 Servings
|1 tablespoon||Graham Cracker Crumbs|
|1 cup||Low Fat Cottage Cheese --|
|16 ounces||Neufchatel Cheese --|
|2 tablespoons||Skim Milk|
|¼ teaspoon||Vanilla Extract -- or almond|
Heat oven to 325F.
Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs.
Dust bottom; remove excess crumbs.
Place cottage cheese in blender container, cover and blend at medium until smooth.
Beat cottage cheese, neufchatel cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blen in milk and extract. Pour into prepared pan.
Bake 40 minutes until center is almost set and then turn oven off and let cheesecake cool down with the oven. Loosen cake from rim if necessary. Refrigerate at least 2 hours (over night is best).
This one's so low-fat that it won't weight the angels down.
To keep this light, serve with fresh fruit.
Recipe By : Janet Morrissey <janetm@...>