I got this recipe from "Cook's Illustrated" magazine's "The Best Light Recipes cookbook".

I absolutely love the taste of cheesecake, but not the hips, butt, and stomach that appears after the indulgences. This recipe manages to keep all the best things about cheesecake and take out the worst part: the high fat content. It was delicious whenever I made it- and my family didn't notice it was a "healthier" version!!

INGREDIENTS:

* 15 ginger or vanilla wafer cookies (such as Mi-Del brand)
* Cooking spray
* 1 8-ounce pack fat free cream cheese, softened
* 1 8-ounce pack light cream cheese, softened
* 1 cup low-fat cottage cheese
* 1 egg
* 4 egg whites
* Zest and juice of 1 lemon
* 1 cup sugar
* 2 cups seasonal berries

PREPARATION:
Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Place cookies in a small food processor and make crumbs—or place cookies in a large resealable bag and crush with a rolling pin.

Scatter crumbs in the bottom of the pan and press down.

Bake for 10 minutes, remove from oven and allow to cool.

Meanwhile, place cream cheeses and cottage cheese in a large mixing bowl or in a blender. Beat with an electric mixer or blend until smooth and creamy. Add egg and beat/blend into cream cheese mixture, followed by egg whites, beating until blended. Add lemon juice, zest and sugar, and beat/blend until well combined.

Empty cheesecake filling into springform pan. Bake in oven for 50 minutes, until the center is almost set. Remove from oven. Run a palette knife around the outside of the cheesecake to allow air to circulate a little, and cool on a wire rack. Carefully remove rim of pan, then chill for at least 4 hours.

Top with berries.

Serves 12

Per Serving: Calories 211, Calories from Fat 61, Total Fat 6.8g (sat 3.2g), Cholesterol 35mg, Sodium 300mg, Carbohydrate 28.1g, Fiber 1.2g, Protein 9.3g