3/4 c. graham cracker crumbs
2 tsp. plus 1/3 c. sugar, divided
2 tbsp. butter, melted
1 (16 oz.) container low-fat cottage cheese
3 eggs
1/2 c. nonfat dry milk powder
2 tbsp. lemon juice
2 tsp. vanilla
1 (8 oz.) container low fat vanilla yogurt
2 tbsp. strawberry jelly, with no sugar
Strawberries for garnish

Preheat oven to 325 degrees. Lightly grease a 9 inch pie plate. In a bowl combine graham cracker crumbs, 2 teaspoons sugar and butter. Firmly press onto bottom and sides of pie plate. Bake 5 minutes.

Meanwhile, in blender container combine remaining sugar, cottage cheese, eggs, nonfat dry milk powder, lemon juice and vanilla until smooth. Pour cottage cheese mixture into pie shell. Bake 30 minutes or until center of cheesecake is firm. Spread yogurt over top.

In a bowl stir strawberry jelly until smooth. Spoon strawberry jelly randomly on top of yogurt. With a knife, draw through jelly to create a swirl. Bake 10-12 minutes until yogurt is firm. Chill until ready to serve. Garnish with strawberries.