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Skinny Cheesecake

Creamy baked cheesecake made with fat free cottage cheese and non fat cream cheese, 9 servings (1 square each)

½ cup graham cracker crumbs
1½ cups fat free-small curd cottage cheese
1 cup Eggbeaters Original (1 cup= 8 oz)
½ cup granulated sugar
½ package fat free cream cheese (4 oz=½ of 8 oz pkg.
¼ teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Assorted fresh fruit optional

Preheat oven to 325°, Spray bottom and sides of 9 inch square baking dish with cooking spray.
Sprinkle graham crackers evenly onto bottom and sides of baking dish. Place cottage cheese and eggbeaters in the blender container and blend until smooth. Add sugar, cream cheese and juice cover. Blend until smooth. Pour into prepared baking dish, bake 50 minutes, or until center is set and top is lightly browned.  Cool dish on wire rack; cover. Refrigerate  at least 2 hours or until chilled. Cut into 9 squares to serve. Garnish with fruit, if desired.
Can be served with Redi-Whip fat free dairy whipped topping.

Sounds good Marilyn!

Sounds delicious and with readily ingredients!