No-guilt cheesecake

Preheat oven to 325°F. Combine graham cracker crumbs, flour, and melted margarine in a small bowl, mixing until the texture resembles wet sand.

Press the crumb mixture firmly into the bottom of a 6-inch springform pan or small baking dish to form an even crust.

In a large bowl, combine the plain nonfat yogurt, lowfat cottage cheese, egg whites, sugar, lemon juice, and vanilla extract. Blend until smooth and well combined, about 1-2 minutes.

Pour the filling mixture over the crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.

Bake for 40-45 minutes until the cheesecake is set around the edges but still slightly jiggly in the center.

Remove from oven and allow to cool completely at room temperature, about 20-30 minutes. The cheesecake will continue to set as it cools.

Once cooled, refrigerate for at least 4 hours or overnight before serving to achieve the proper texture and flavor development.

Run a thin knife around the edges and carefully remove the springform ring. Top with sliced fresh fruit just before serving.