-CRUST-
1 c Oat bran (or rolled oats)
2 tb Butter; melted
2 tb Honey
1 ts Vanilla
FILLING
1/4 c Arrowroot powder
-OR- corn starch
1 c Lowfat plain yogurt
2 c Lowfat cottage cheese
1/2 c Honey
4 Egg yolks
2 tb Fresh lemon juice
2 ts Vanilla
1/2 ts Sea salt
4 Egg whites
— beaten until stiff
CRUST: Grind oat bran to flour in a blender. Stir butter into bran.
Add honey and vanilla. Press into bottom of cheese cake pan. Bake
at 350 F. for 15 minutes. Cool. (May be placed in freezer if you’re
in a hurry.)
FILLING: In a blender or processor blend all ingredients, except egg
whites, until smooth. Fold stiffly beaten whites into the mixture.
Pour over crust. Bake at 300 F. for 45 to 50 minutes or until center
is firm (does not jiggle). Turn off heat. Leave door of oven
partially open. Let cake cool in oven 1 hour. Finish cooling at room
temperature. Then can be refrigerated.
Yields
1 cheesecake