Lo-Cal Cheese Cake Recipe

12 ounces low fat Ricotta cheese

4 eggs -- separated

3/4 cup Fruit Sweet

Grated peel of 1 lemon 3 graham crackers -- finely crushed

12 ounces low fat cottage cheese

2/3 cup non-instant milk powder

5 tablespoons lemon juice or to taste

2 teaspoons pure vanilla

Butter or oleo for pan

Put cheese in process with egg yolks and Fruit Sweet and blend. Add milk, powd er and process until smooth.

Add vanilla, lemon juice and peel to cheese mixture. Blend until smooth. Beat egg whites until frothy, then add to the processor and blend for about 2 secon ds, until mixed.

Butter the bottom and 1/2 way up the sides of a 9" springform pan. Pour the g raham cracker crumbs into the pan and shake until buttered area is coated. Lea ve any extra on the bottom.

Pour cheese cake mixture into pan and bake at 350 degrees with a pan of water in the oven to prevent drying.

Bake for 45 minutes or until inserted knife emerges clean. Cool. May serve w ith Wax Orchards All-Fruit Fanciful preserve of your choice.

Variations: All cottage or all ricotta may be used.

For standard cream cheese cake, substitute 24 ounces cream cheese, 3 eggs, 1/2 cup powdered milk and 2/3 cup Fruit Sweet. Adjust lemon.

busted by sooz