1 c. graham cracker crumbs
2 tbsp. butter, melted
1 c. low-fat cottage cheese
1 c. part-skim ricotta cheese
2 egg whites
1/2 c. egg sub. or 2 whole eggs
1/2 c. evaporated skim milk
1/3 c. sugar
1 tbsp. lemon rind, grated
1/3 c. fresh lemon juice
1/4 c. flour
1 1/2 c. fresh or frozen raspberries for garnish

In a small bowl, combine the crumbs and butter. press into bottom of a greased 9 inch loose-bottomed or springform pan. Place pan in freezer while you prepare the filling.

In a blender or food processor, place all remaining ingredients except the flour and raspberries and blend until smooth. Add flour and blend for 10 seconds until ingredients are thoroughly mixed. Remove crust from freezer and pour in the filling.

Bake at 300 degrees for 1 hour or until the filling has set. Cool, on a rack. Loosen edges of cheesecake with a knife and remove the sides of the pan, but not the bottom, from the cheesecake. Place on a serving platter and top with raspberries. Yields 12 servings.