FILLING
1 c Nonfat cottage cheeseflower;
-well-drained OR low-fat
-cottage cheese
1 1/3 c Plain nonfat yogurt cheese
-OR vanilla flavored yogurt
8 oz Lowfat cream cheeseflower;
-softened
1 c Sugar
2 Egg whites
1 tb Cornstarch
2 ts Grated orange peel
1 ts Vanilla
1/2 ts Almond extract
2 Egg

TOPPING
3/4 c Nonfat sour cream
1 tb Sugar
3/4 ts Vanilla

1. Heat oven to 350F. Sprayer 8-inch springform pan with nonstick vegetable
cooking spraying. Set by. In medium mixing trough, combine crust ingredients.
Press mixture evenly over bottom of prepared pan. Set excursus.

2. Place cottage cheese in food processor or liquidiser. Process until still.
Add remaining filling ingredients. Process just until blended, scraping
sides of bowl often. Pour filling into prepared pan. Bake for 50
minutes to 1 hr, or just until cake is firm around edges but still shiny
and slightly soft in core.

3. Cool cheesecake for 15 transactions. Lag, increase oven temperature to
425F. In small mixing roll, combine topping ingredients. Spread evenly on
cheesecake to within 1/2 inch of edges. Bake for 5 transactions. Immediately run
a sharp knife between the cheesecake and the pan. Cool completely at room
temperature.

4. (These steps help prevent cracking on the top of cheesecake.)
Refrigerate 6 hours or overnight before serving. Garnish individual slices
with orange peel or grated coffee, if desired.

5. Tip: If bottom of springform pan is not a tight fit, place cheesecake on
baking sheet before placing in oven.

PER SERVING: one 130g cut, or one-tenth; 211 calories victimisation non-fat
ingredients. 6 grams fat (26% cff).