CRUST:

1 c. graham cracker crumbs
2 tbsp. melted butter

Combine crumbs and butter. Press mixture into bottom of a greased 9 inch spring form pan. Place pan in freezer while preparing the filling.

FILLING:

2 c. low fat (1%) creamed cottage cheese
2 egg whites
2 whole eggs
1/2 c. evaporated skim milk
1/4 c. flour
1/3 c. sugar
Lemon slices for garnish
1 tbsp. grated lemon rind
1/3 c. fresh lemon juice

Blend the cottage cheese, egg whites, whole eggs, milk, sugar, lemon rind, and juice until smooth. Add flour and blend thoroughly. Pour over chilled crumb mixture. Bake at 3500 degrees for one hour or until center is firm.

Remove from oven and cool on cake rack. To loosen sides use metal spatula or thin knife to make straight up and down strokes against side of pan, then release sides of spring form pan. Slide cake on bottom of spring form pan onto serving plate. Yield: 10 to 12 servings. Garnish with thin lemon slices, if desired.