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 substitute (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 (or a combination of raspberries and
blueberries for garnish)

In a small bowl, combine crumbs and butter. Press into bottom of greased 9 inch loose bottomed or springform pan. Place pan in freezer while preparing filling.

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

Bake for 1 hour at 300 degrees or until filling is set. Cool on rack. Loosen edge of cheesecake with a knife and remove sides of pan, but not the bottom from the cheesecake. Place on serving platter and top with raspberries or blueberries or a combination of the two. Serves 12.