---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheesecakes, Low-fat, Low-cal
       Yield: 2 servings
            -Dannon Healthy Habit
       1 qt Plain nonfat or
            Lowfat yogurt
       3    Egg whites
     3/4 c  Sugar
     1/2 c  Graham cracker crumbs
       2 tb Flour
       1 tb Margarine; melted
       1 tb Lemon juice
       1 c  Lowfat cottage cheese
       1 ts Vanilla extract
            Fresh fruit; sliced
   Day before preparing cheesecake: Spoon yogurt into
   large strainer lined with a double thickness of
   cheesecloth or 3 layers of paper towels.  Place bowl
   beneath, but not touching strainer to catch liquid.
   Cover and refrigerate 24 hours.
   To prepare cheesecake:  Combine crumbs and melted
   margarine.  Press evenly onto bottom of 7 to 9-inch
   springform pan; set aside.  In food processor or
   blender, process cottage cheese and egg whites on high
   speed until smooth, scraping down side occasionally.
   Add strained yogurt, sugar, flour, lemon juice and
   vanilla.  Process on high an additional 30 seconds or
   until well blended.  Pour onto crust in pan.  Place
   pan on baking sheet.  Bake at 325 degrees F for 1
   hour.  Cool to room temperature.  Refrigerate several
   hours or overnight.  Serve with sliced fresh fruit.
   Serves 12.   Calories: 140, Protein: 7g, Fat: 2.5g,
   Cholesterol: 5mg, Calcium: 147mg, (those figures are
   using lowfat yogurt, non-fat yogurt decreases the fat
   grams per serving to about 1.3g)
   Posted by D.MCNEMEE [DAN!] on Oct 07, 1992, GENie.
   MM by Cathy Svitek
   From the MM database of Judi M. Phelps.
   jphelps@shell.portal.com or jphelps@best.com