3 eggs, separated
2 c. low-fat cottage cheese
1/2 c. skim milk
1 tbsp. lemon juice
1/4 c. cornstarch
1/8 tsp. salt
1/2 c. sugar sweetener to equal 1/2 c. sugar

Set aside egg whites. Put all other ingredients in blender or food processor and beat until smooth creamy. Whip egg whites until stiff but not dry. Fold into cheese mixture. Spoon into springform pan or 2 quart round casserole. Bake at 275 degrees for 1 hour. Turn off heat and allow cake to cool gradually in oven for additional 1 - 1 1/2 hours. Serve chilled.