3 egg whites
Rind of 1/2 lemon
2 2/3 c. low-fat cottage cheese
1/8 tsp. vanilla
2/3 c. sugar
1/4 c. cornstarch

Grease bottom of 7 inch cheesecake pan. Place all ingredients in blender or food processor. Blend until smooth. Pour into pan.

Prepare a water bath by placing cheesecake pan in a larger oven-proof pan, then fill larger pan with enough boiling water to reach half-way up cheesecake pan.

Bake in preheated 325 degree oven for 70 minutes, until center is set and toothpick comes out clean. Remove from water bath and refrigerate overnight.

Before serving, carefully cut around edges with thin knife and invert on flat pan. Invert again on serving dish.

Serve with fresh fruit or canned peaches, crushed pineapple, etc.