CAKES & FROSTINGS

*Low-Cholesterol-Cheesecake*

1-tbsp. graham cracker crumbs
1-c. (8 ounce)low-fat cottage cheese
1-c. (8 ounce)plain low-fat yogurt
1/2-c. Hellmann's or Best Foods *Light or cholesterol-free reduced calorie Mayonnaise
1/3-c. sugar2-tsp. grated lemon peel
1-tbsp. lemon juice
1-tsp. vanilla
2-egg whites
Raspberry Sauce (recipe follows)
Fresh raspberries for garnish (optional)

Spray an 8-inch springform pan with cooking spray, dust with graham crackers crumbs. In blender or food processor container spoon cottage cheese. Process until smooth. Add yogurt, ,mayo, sugar, lemon peel, lemon juice and vanilla, process until smooth. Add egg whites, and process until well mixed. Pour into prepared pan. Bake in 325* oven 30 min's. Turn the oven off and leave in the cheesecake with door ajar for 30 min's. Cool in pan on wire rack. Cover; chill several hours. Before serving, remove side of pan. Serve with Raspberry Sauce. If desired, garnish with fresh raspberries.

SERVINGS: 8

CHOLESTEROL:9mg

Calories...209, Fat...5g, Sodium...313mg,

*RASPBERRY SAUCE*

In a blender or food processor, pur'ee one pkg (10 ounce) frozen raspberries, thawed; strained. Stir in 1/3 cup sugar-free syrup.
(optional)
Or top with fresh raspberries and fat-free whipped cream: