Serves: 6
Total Calories: 151

1/2 cup sugar
1/4 cup flour
2 eggs large
3/4 cup cottage cheese lowfat (2%)
1 1/2 teaspoons vanilla extract
3/4 teaspoon lemon juice
5 drops food colors yellow
1 (8-ounce) container plain yogurt
1/4 cup graham cracker crumbs
1 tablespoon margarine melted

Preheat oven to 300°. Lightly coat a 7-inch deep-dish pie plate with non-stick cooking spray.

In a small bowl, mix sugar and flour set aside.

Place eggs, cottage cheese, vanilla and lemon extracts, and food color in a blender container. Cover and blend at low speed for 30 seconds or until smooth. With motor running at low speed, spoon in sugar-flour mixture, blending until smooth.

Add yogurt blend just until combined. Pour into pie plate. Bake for 30 minutes.

In a small bowl, mix crumbs and margarine. Sprinkle over cheesecake. Bake 40 minutes longer or until center is puffed and set. Turn oven off. With oven door ajar, let cheesecake cool in oven for 30 minutes. Cool completely on a wire rack before cutting.

Nutritional Facts:

Serves: 6
Total Calories: 151
Calories from Fat: 25

More Recipes from the Gold Star Collection Cookbook:
Chocolate Angel Food Cake
Favorite Carrot-Walnut Cake
Gingerbread
Luscious Lemon Cheesecake
No Frost Chocolate Chip Cake
Riverside Butter Cake
Strawberries and Cream Cake Roll