1 1/3 c. + 3 tbsp. Grape Nuts
1 tbsp. sugar
1/2 tsp. cinnamon
2 tbsp. corn oil butter, melted
1 whole egg
2 egg whites
1 (8 oz.) container low-fat yogurt
Raspberry Sauce (recipe follows)
3 tbsp. orange juice
1 tbsp. vanilla
2 tsp. grated orange peel
1/3 c. sugar
1 1/2 lbs. (3 c.) 1% milkfat cottage cheese

Preheat oven to 375°F. Combine 1 1/3 cups cereal, sugar, cinnamon and butter - press against the bottom of an 8-inch springform pan. Bake for 10 minutes and let cool. Reduce oven temperature to 325°F.

In a blender or food processor place egg, egg whites, orange juice, vanilla, orange peel, cottage cheese and sugar. Whirl until smooth. Pour into prepared pan. Bake until knife inserted 1/2 way between edge and center comes out clean, about 40 minutes.

Spoon yogurt onto filling; spread evenly to edges. Bake for 15 minutes longer. Cool.

Cover and chill at least 2 hours. Sprinkle remaining 3 tablespoons cereal around edge 1 hour before serving.

Remove metal rim. Garnish with Raspberry Sauce, if desired.

RASPBERRY SAUCE:

3 sq. (3 oz.) semi-sweet chocolate, coarsely chopped
1/4 cup raspberry preserves, jelly, or jam
fresh raspberries

In a small saucepan melt chocolate over low heat, stirring contantly. Stir in raspberry preserves, jelly, or jam.