Recipes

Preheat oven to 350�F. Spray 9-inch pie plate with cooking spray. Reserve 2 tablespoons graham cracker crumbs; set aside. Place remaining graham cracker crumbs in pie plate; shake to coat bottom and sides. Place cottage cheese, cream cheese, Egg Beaters, the 1/2 cup sugar and the vanilla in blender; process on high just until smooth, stopping to scrape down sides. Pour into prepared crust. Bake 35 minutes or until center is almost set. Remove from oven; let stand 10 minutes. Combine yogurt, the 3 tablespoons sugar and lemon juice until blended. Spread evenly over cheesecake, leaving 1/4-inch border around edges. Sprinkle top with the remaining 2 tablespoons graham cracker crumbs. Return to oven and bake 5 minutes more. Let cool on wire rack. Cover; refrigerate at least 4 hours. Cut into 8 slices; serve with strawberries, if desired. Store leftover cheesecake in refrigerator. PAM� Butter No-Stick Cooking Spray 1/2 cup graham cracker crumbs, divided 1 container (12 oz each) 1% low-fat cottage cheese 1 pkg (8 oz each) low-fat cream cheese, softened 3/4 cup Egg Beaters� Original 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 container (8 oz each) vanilla lowfat yogurt 3 tablespoons granulated sugar 1/2 teaspoon lemon juice Sliced fresh strawberries, optional