1/2 c. graham cracker crumbs
4 tsp. butter, melted
1 c. low-fat cottage cheese
2 (8 oz.) containers reduced calorie, soft-style, cream cheese
3/4 c. sugar
2 tbsp. all-purpose flour
1 1/4 tsp. vanilla
3 eggs
1/4 c. skim milk
1/4 c. plain low-fat yogurt
2 tsp. skim milk
1 c. fresh strawberries, sliced

In a small bowl, stir together graham cracker crumbs and melted butter. Press onto the bottom only of an 8-inch spring-form pan. Set aside. With an electric mixer, beat undrained cottage cheese until smooth. Add cream cheese, sugar, flour and 1 teaspoon of the vanilla; beat until smooth. Add eggs and beat just until combined. Do not overbeat. Stir in the 1/4 cup milk. Pour mixture into pan.

Place on a baking sheet or in a shallow baking pan.

Bake in a 375°F oven for 40 to 45 minutes or until set.* Cool 10 minutes. Using a metal spatula, loosen the sides of the cheesecake from pan. (This helps keep the cheesecake edges from cracking.) Cool 35 minutes more, then remove the sides of pan. Cover and chill thoroughly. In a small bowl, combine yogurt, remaining milk and remaining vanilla. To serve, arrange sliced strawberries on top of cheesecake and drizzle with yogurt mixture.

Serves 12.

*Note: To test your cheesecake for doneness, gently shake the sides of the pan. The center should appear nearly set.

Time - Preparation Time: 20 minutes. Cooking Time: 40 minutes. Chilling Time: several hours.