1/4 c. cornstarch
1/3 c. sugar
1 tbsp. flour
1 1/2 c. low-fat or part-skim ricotta cheese
1 1/2 c. low-fat (1%) cottage cheese
1/2 c. plain nonfat yogurt
1 tsp. vanilla extract
1 1/2 tsp. grated lemon peel
2 lg. eggs, separated
1 lg. egg white
Fresh red currants or berries

Preheat oven to 350 degrees. Spray 9" springform pan lightly with vegetable cooking spray. Wrap outside with heavy-duty foil; set aside.

Combine cornstarch, sugar and flour together in small bowl. Combine cheeses, yogurt, vanilla, lemon peel and egg yolks in food processor; pulse until smooth. Add flour mixture and pulse until smooth. Pour into large bowl. Beat egg whites in medium bowl to soft peaks. Gently fold into batter. Pour into prepared pan.

Place pan in larger baking pan. Place pans on oven rack. Pour boiling water into larger pan to reach 1" up sides of pan. Bake 30 minutes.