1/2 c. sugar
Egg substitute equivalent to 6 eggs
2 lb. low-fat cottage cheese (1% or less)
6 tbsp. flour
1/2 tsp. baking powder
2 tbsp. grated lemon rind
1 tsp. vanilla extract

Combine sugar and egg substitute and beat on medium speed with electric mixer for 1 minute. Add cottage cheese and continue to beat until smooth and creamy. Sift flour and baking powder together. Add gradually to cheese mixture, blending thoroughly after each addition. Add grated lemon rind and vanilla; beat for 1 minute.

Pour into 10 inch springform pan. Bake at 350 degrees for 1 hour or until toothpick inserted into center of cake comes out clean. Let cool; remove rim of springform pan, place cheesecake on large plate and refrigerate until well chilled. Add your favorite fruit on top. Serves 12. Calories per serving 95. Fat 0.3 grams. Cholesterol 4 mil.