2 (8 oz.) pkg. farmer cheese
1 c. plain low-fat yogurt
1/3 c. granulated sugar
2 lg. eggs
2 tbsp. all-purpose flour
2 tsp. lemon juice
4 tsp. vanilla extract
1 pt. fresh strawberries

Heat oven to 325 degrees. Spray an 8 inch springform pan with vegetable cook ware spray. Puree all ingredients except strawberries in a food processor or blender until very smooth. (If using a blender, you may need to stop the machine and scrape down the sides.)

Pour mixture into prepared pan. Bake 30-35 minutes, or until when pan is gently shaken, cake is firm about 1 inch in from sides. Remove from oven and place pan on a wire rack to cool at least 1 hour. Run a knife around cake and remove sides of pan. Cover cake and chill. Decorate with some of the berries; serve remaining berries with cake. Makes 10 diet servings. Keeps 7-10 days.