Using lowfat ricotta cheese and nonfat yogurt instead of cream cheese and sour cream cuts 90% of the fat usually found in cheesecake: 1 c. whole wheat bread crumbs (about 2 slices) 1 tsp. polyunsaturated butter, melted 2 c. lowfat ricotta cheese 1 c. plain nonfat yogurt 3 egg whites, or imitation egg equivalent to 2 eggs 3/4 c. sugar 1 tbsp. cornstarch 1 tsp. vanilla 1/2 tsp. almond extract

Preheat oven to 350 degrees. Set aside 1 tablespoon of almonds for garnish. Put remaining almonds in a blender or food processor, and process to fine crumbs. Combine almonds, bread crumbs and butter. Press mix into bottom and sides of a 9 inch pie pan. Bake for 8-10 minutes.

In a blender or food processor, process ricotta cheese until creamy and smooth. Add yogurt and egg whites; process until well mixed. Sprinkle sugar and cornstarch over cheese; blend until smooth. Blend in vanilla and almond extract and pour cheese mixture into crust. Scatter reserved almonds on top and bake for 1 hour or until firm when lightly touched in the center. Cool cheesecake in oven with door open for 2 hours. Chill. It is normal for cake to fall.