4 servings
Ingredients:
2 cups fat free cottage cheese
1/3 cup plain fat free greek yogurt
1 tsp vanilla extract
2 large eggs
2 tbsp splenda
1/2 pkg fat free sugar free instant cheesecake or vanilla pudding powder
Directions:
Preheat oven to 325F. Prepare an 6″ spring form pan or 9″ pie plate by lightly spraying it with oil. Set aside.
In a blender or food processor, blend the cottage cheese, yogurt, splenda, vanilla extract, eggs and pudding powder until the cheese curds are broken down to make the filling.
Pour the filling into the prepared pan. Wrap a piece of foil around the spring form pan as liquid may leak out.
Bake in the oven for 60-80 minutes or until just a little jiggly in the center.
Refrigerate at least 4 hours before serving.
Suggested Serving: Serve with fruit or fruit sauce, syrup and/or cool whip.
