4 eggs, or equivalent egg substitutes
2 c. low fat cottage cheese, squeezed dry
1/2 c. honey
1 tsp. lemon juice with grated zest

Whip in a blender adding eggs one at a time, pour into a cracker crust (substitute low sodium crackers and butter) and bake at 350 degrees for one hour, cool 20 minutes; bake another 15 minutes with topping.

TOPPING:

1 1/2 c. low fat yogurt
2 tbsp. honey
1 tsp. vanilla

Blend all the above topping ingredients. Chill cheesecake overnight and top with fresh raspberries.