A nice light cheesecake, cut into squares for smaller portion sizes that are great for kids (or for adults watching their calories!). It’s delicious topped with fresh fruit.

1 1/2 cups crushed low-fat graham crackers
1 tbsp sugar
1 egg white
1 cup low-fat cottage cheese
1 cup low-fat sour cream
1 cup light cream cheese
1/2 cup sugar
2 tbsp all-purpose flour
1 egg
2 egg whites
2 tsp vanilla

Preheat oven to 375F. Spray an 8″ square baking pan with cooking spray and set aside.
In a small bowl, mix togetter graham crumbs and sugar. Add egg white and stir until well blended. Press crumb mixture firmly over bottom and part way up sides of pan. Bake for about 8 minutes, until edges feel firm and dry. Do not overbake. Set aside to cool and reduce oven to 300F.
In blender, process cottage cheese, sour cream and cream cheese until smooth. Add sugar, flour, eggs, egg whites, and vanilla and process again until smooth.
Pour cheese mixture into pie crust and bake for 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken. Let cool completely, then cover and refrigerate for at least 5 hours before serving. Slice into 16 small squares.

It looks a bit yellowish in my photos because I use omega-3 eggs which have extremely orange yolks. If you use regular eggs it should be more white than mine. I know it says not to overbake the crust, but guess what? I overbaked the crust. Despite my blunder, this was still a very tasty dessert. Or I thought so anyways. Tony took some with him to work and I think he enjoyed it too. The kids didn’t really like it as much as the adults. I tried topping it with strawberry sauce to entice them, but they both left most of it uneaten. Oh well, more for me!

-Recipe adapted from Looneyspoons (Say ‘Cheesecake’)