4 eggs
1 c. pot cheese or low-fat cottage cheese
1 c. skim milk
6 tbsp. all-purpose flour
1/4 c. minced fresh parsley
1/2 sm. onion
1 tsp. Dijon style mustard
1 tsp. salt
1/4 tsp. freshly ground pepper
Pinch of garlic powder

TOPPING:

2 tbsp. bacon bits
Chopped pimento
Chopped chives or
Sliced stuffed olives for topping

Put all ingredients except the topping in your blender and whip at high speed until creamy. Pour into an 8 inch nonstick cake or pie pan. Sprinkle the surface evenly with the topping. Place in a preheated 325 degree oven and bake for 1 hour, or until the crust is nicely browned. (As with all cheesecakes, the crust puffs up, then settles down when removed from the heat.) Twenty appetizer servings, 39 calories each.