Guiltless Cheesecake

32 oz container nonfat or lowfat yogurt
1/2 cup graham cracker crumbs
1 tbsp light margarine, melted
1 cup lowfat cottage cheese
3 egg whites
3/4 cup sugar
2 tbsp flour
1 tbsp lemon juice
1 tsp vanilla

Day before preparing cheesecake: Spoon yogurt into a large strainer lined with 3 layers of paper towels. Place a bowl underneath, but not touching the strainer to catch the liquid. Cover and refrigerate for 24 hours.

To prepare cheesecake: Combine crumbs and margarine. Press evenly onto bottom of 7 inch springform pan; set aside.

In food processor blend cottage cheese and egg whites until smooth, scraping sides occasionally. Add strained yogurt, sugar, flour, lemon juice and vanilla. Process 30 seconds-1 minute more, scraping down sides at least once. Pour into crust. Place pan on a baking sheet.

Bake at 325 for 1 hour. Cool to room temperature. Refrigerate several hours or overnight.

1/12=133 cal/1 g. fat/0 g. fiber