1 tbsp. graham cracker crumbs
2 (8 oz.) pkg. cream cheese, softened
2 tbsp. flour
2 tbsp. skim milk
1 c. cottage cheese
2/3 c. sugar
4 egg whites
1/4 tsp. vanilla or almond extract

Preheat oven to 325 degrees. Lightly greased bottom of 9 inch springform pan. sprinkle with crumbs, dust bottom, remove excess crumbs. Place cottage cheese in blender container, cover process on high speed until smooth. With electric mixer beat cottage cheese, sugar and flour at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract, pour into pan. Bake 45 to 50 minutes or until center is almost set. (Center of cheesecake appears soft but becomes firm upon cooling). Loosen cake from rim of pan, cool before removing rim. Chill, top with fresh strawberries or blueberries. Makes 10 to 12 servings.