1 lb. cottage cheese
1 lb. Ricotta cheese
1/2 c. sugar
2 eggs
3 tbsp. flour
1 tsp. vanilla
Cinnamon

Place all of the above ingredients, except cinnamon, in large bowl or food processor. Process for five minutes. Pour into lightly greased 1 1/2-quart casserole dish. Microwave at low for 10 minutes, rotating dish every 5 minutes.

At this point, lightly sprinkle cinnamon on top of cheese mixture. Return to microwave and continue cooking at medium for another 10 minutes. Remove from microwave and let cool at room temperature and then chill before serving with sauce.

RASPBERRY SAUCE:

1 (12 oz.) bag frozen unsweetened raspberries, thawed
1/2 c. water
3 tbsp. sugar
1 tbsp. fresh lemon juice

Puree berries with remaining ingredients in processor. Strain through sieve. Cover and refrigerate until chilled.