3/4 c. crushed graham crackers
2 tbsp. butter
1 lb. container part skim ricotta cheese
1 (8 oz.) plain non fat yogurt
1 c. sugar
2 tbsp. flour
2 tbsp. lemon juice
2 (8 oz.) pkgs. light cream cheese
3/4 c. frozen egg substitute, thawed
2 1/2 tsp. vanilla
Fresh fruit for topping (I used kiwi & mandarin oranges)

Combine crushed crackers and butter; press onto bottom of 9" springform pan. Bake at 325 degrees for 5 minutes. Cool.

In blender container combine ricotta, yogurt, sugar, flour and lemon juice; set aside.

In large mixer bowl, beat cream cheese. Add egg substitute and vanilla. Beat on high until smooth. Slowly add ricotta mixture to cream cheese, beating on low until smooth. Pour into crust. Place on shallow baking pan. Bake at 325 degrees for 1 hour or until center is nearly set. Cool 15 minutes, loosen from sides of pan (spring). Cool 30 more minutes, remove sides of pan. Chill 4 to 6 hours. Top with fresh sliced fruits. Kiwi in ring around outside. 12 servings. 227 calories, 267 mg sodium, 9 g fat, 22 mg cholesterol.