1 c. graham crackers, crushed
1 tbsp. butter, melted
1 tsp. cinnamon

FILLING:

4 c. low-fat (1.5%) lemon yogurt, drained
1 c. low-fat (1%) cottage cheese
1/4 c. all-purpose flour
1 egg
1/2 c. egg substitute
1/4 c. sugar
2 tsp. vanilla

Line a colander with cheesecloth and place in dish deep enough to collect liquid that drains from yogurt. Pour yogurt into lined colander to drain. Cover and refrigerate overnight.

Preheat oven to 300 degrees. Combine crust ingredients and press into the bottom of a 9 inch springform pan coated with vegetable oil cooking spray. Combine filling ingredients and blend thoroughly with a hand mixer or food processor. Pour filling over prepared crust. Bake in preheated oven for approximately 1 hour (the edges will pull away from the pan when the filling is set). Set pan on rack and cool completely. Loosen edges with a knife before removing the pan sides. Chill. Cut into 12 slices.

12 paper-lined muffin tins can also be used. Divide crust and filling among them.

Nutrient content per slice: 158 calories, 23% of calories from fat, 196 mg sodium.