Ingredients:
1 cup nonfat cottage cheese
8 ounces light cream cheese
1 cup sugar
1/3 cup cocoa ( unsweetened)
10 ounces strawberries ( thawed if frozen)
1/3 cup liquid egg substitute
1/3 cup graham cracker crumbs
Directions:
Preheat oven to 325F.
Sprinkle cracker crumbs to the bottom of an 8-inch springform pan.
Process cottage cheese in a food processor until smooth.
Add cream cheese, sugar, cocoa and strawberries.
Keep processing until smooth.
Add egg substitute and STIR until just combined.
Pour batter into the prepared springform pan.
Bake for 55 to 60 minutes until the centre is almost set.
Loosen cheesecake from side of pan with knife.
Cool in pan on wire rack completely.
Cover and and chill in refrigerator for at least 3 hours.
Decorate with wiped cream and strawberries, if desired.
Servings: 12
Time preparation: 15 min.
Time total: 75 min.