Low Cholesterol. Makes 8 servings.

CRUST:

1 c. graham cracker crumbs
1/4 c. sugar
3 tbsp. Puritan Oil

FILLING:

2 c. low-fat (1%) cottage cheese
3 oz. neufchatel cheese
2 egg whites
1/2 c. sugar
2 tbsp. fresh lemon juice
1 tsp. freshly grated lemon peel
1 tsp. vanilla

1. Heat oven to 350 degrees F.

2. For crust: Combine graham cracker crumbs, sugar and Puritan Oil in 9 inch pie plate. Mix well with fork. Press firmly against bottom and halfway up sides of pie plate.

3. For filling: Blend cheeses in food processor until completely smooth. Add remaining ingredients. Blend well. Pour mixture into crust.

4. Bake at 350 degrees F. for 30 minutes. Turn oven off and allow cheesecake to remain in oven for 5 minutes. Remove from oven. Cool to room temperature then chill.

5. Cut in wedges. Garnish with fresh fruit, if desired.

If blender is used, place egg whites, sugar, lemon juice, lemon peel and vanilla in blender container before adding Neufchatel and cottage cheese. Blend until completely smooth, stopping blender and scraping as necessary.

Microwave Directions:

1. Prepare crumb mixture as above. Spoon 2 to 3 tablespoons crumb mixture into 8 small custard cups. Press firmly against bottom of cups. Prepare filling as above. Pour about 1/3 filling into each cup.

2. Arrange cups in circle on large microwave-safe platter or directly on floor of microwave oven. Microwave on Medium 9 to 10 minutes, or until filling begins to set around edges, turning platter or rearranging cups after each 3 minutes.

3. Let stand on countertop or board 10 minutes. Chill 1 hour or longer.