Low Fat Cheesecake

Low Fat  Cheesecake Recipe
Yield:
1 Serving
Ingredients:
1 1/2 c Graham crumbs
1 tb sugar subsitute
1 single egg white
1 c low fat cottage cheese (1%)
2 c Greek Yogurt (I use Trader Joes)
½ c sugar substitute
2 tb flour
1 egg
2 egg whites
2 ts vanilla
19 oz pie filling ( I choose to make my own topping from scratch)
Preparation:
In small bowl, blend crumbs and sugar. Add egg white and stir until well-blended. Press firmly over bottom and partway up sides of sprayed 8″ spring form pan. Bake at 375F 8 mins until edges feel firm and dry. Set aside.
Process cottage cheese and sour cream in a blender for about 1 minute until smooth. Add sugar, flour, egg, egg whites and vanilla and blend again.
Pour into prepared crust and bake at 300F for 1hr and 15 mins until edges are dry to touch and center jiggles only slightly when pan is shaken.
Cool completely, then cover and refrigerate for at least 5 hrs before serving. Serve with pie filling on top.
Make sure to blend until smooth to avoid grainy texture.