1 Cup graham cracker crumbs
2 Tablespoons butter (melted)
1 Pound (2 cups) low-fat creamed cottage cheese
2 Egg whites
2 Whole eggs
1/2 Cup evaporated skim milk
1/3 Cup sugar (can use 1/2 cup raw unfiltered honey)
1 Tablespoon grated lemon rind
1/3 Cup fresh lemon juice
1/4 Cup pastry flour (if possible, use whole wheat
lemon slices for garnish
1. In a small bowl combine the crumbs and butter and
the mixture into the bottom of a greased 9" lose
spring formed pan. Place the pan in the freezer,
you prepare the filling.
2. Preheat the oven to 300 degrees.
3. In a blender or food processor combine the
cheese, egg whites, whole eggs, evaporated milk,
lemon rind, and lemon juice. Process the
until they are smooth. Add the flour and process the
mixture to blend thoroughly. Pour the filling into
prepared chilled crust.
4. Baked the cake for 1 approximately hour at 350
degrees, or until the
filling has set. Cool the cake in the pan on a rack.
Loosen the edges of
cake before removing the sides (but not the bottom)
the pan from the cake. Place the cake on a serving
platter and garnish
with lemon slices.