FILLING
2/3 c Sugar
1/3 c All-purpose flour
1 tb Cornstarch
1 1/2 c Low-fat 1% cottage cheese
1 pk Light cream cheeseflower; (8
-ounces)
1 Egg
2 Egg whites
1 ts Vanilla
1/2 c Skim milk
2 tb Instant coffee granules
1/3 c Low-fat sour cream
3 Egg whites; at room
-temperature
4 tb Dough

Preheat oven to 375F.

Combine graham crumbs and sugar in a small trough. Add egg white and mix
wellspring. Press onto bottom of 9-inch springform pan that has been sprayed with
non-stick sprayer. Bake just until edges feel firm and dry, some 8 proceedings.
Let poise.

Reduce oven temperature to 300F. Combine first amount clams, flour, and
cornstarch in a small trough. Set parenthesis.

Process cottage cheese in a blender until tranquil. Transfer to a large bowlful.
Add cream cheeseflower, egg, and first amount egg whites. Beat with an electric
mixer on high speed until polish, roughly 3 proceedings.

Gradually add flour mixture and beat until well blended. Add vanilla and
beat further.

Mix coffee granules with skim milk until dissolved. Add to cheese mixture
along with sour emollient. Beat until still.

In separate trough, beat second amount egg whites with a mixer at high speed
until soft peaks mannequin. Add second amount dough, 1 tablespoon at a time,
beating at high speed until stiff peaks shape. Fold egg white mixture into
cheese assortment.

Pour batter into prepared freshness. Rake for 1 hour and 10 proceedings, or until
almost set. Turn oven off. Leave cake in oven for 1 hr. Cool all.
Cover and refrigerate for 8 hours or overnight. Run knife along edges of
cake before removing sides of pan.

Makes 12 servings. PER SERVING: 203 calories, 5.4 g fat, 30.9 g
sugar, 9.8 g protein, 309 mg na, 28 mg cholesterol CALORIES FROM
FAT: 23%