Yield: 1 cheesecake
|1 cup||Oat bran (or rolled oats)|
|2 tablespoons||Butter; melted|
|¼ cup||Arrowroot powder OR- corn starch|
|1 cup||Lowfat plain yogurt|
|2 cups||Lowfat cottage cheese|
|2 tablespoons||Fresh lemon juice|
|½ teaspoon||Sea salt|
|4||Egg whites beaten until stiff|
CRUST: Grind oat bran to flour in a blender. Stir butter into bran.
Add honey and vanilla. Press into bottom of cheese cake pan. Bake at 350 F. for 15 minutes. Cool. (May be placed in freezer if you're in a hurry.)
FILLING: In a blender or processor blend all ingredients, except egg whites, until smooth. Fold stiffly beaten whites into the mixture.
Pour over crust. Bake at 300 F. for 45 to 50 minutes or until center is firm (does not jiggle). Turn off heat. Leave door of oven partially open. Let cake cool in oven 1 hour. Finish cooling at room temperature. Then can be refrigerated.
Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias