8 graham crackers (crushed)
2 tbsp. firmly packed brown sugar
4 tbsp. butter (melted)
Vegetable oil cooking spray
1 c. tofu
1 c. lowfat cottage cheese
1/4 c. mild honey
4 eggs, separated
1 tsp. grated lemon peel
2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. plain yogurt
1/3 c. sugar
Sliced strawberries

In a mixing bowl, mix graham cracker crumbs, brown sugar and butter. Mix until well blended. Spray a 9 inch spring form pan with cooking spray. Pat crumb mixture evenly and firmly over bottom of pan. Bake in 350 degree oven until lightly browned. Let cool. Reduce oven temperature to 300 degrees.

In a blender or food processor combine cottage cheese, tofu, honey, egg yolk, lemon peel lemon juice, vanilla and yogurt. Whirl until smooth. In a large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until glassy. Fold in cheese mixture. Spread lightly over crust. Bake for 1 hour then turn heat off leaving cheese cake in oven for 1 hour. Let cool, then refrigerate until thoroughly cooled. Garnish with berries.