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Ingredients
2 cups/SOO g/l lb low fat cottage cheese, drained 1 cup/2S0 gJ8 oz low fat ricotta cheese, drained 1/3 cup/90 gJ3 oz sugar 1 cup/200 gJ61/z oz thick natural yogurt 2 eggs 1/4 cup/30 g/l oz corn flour 1 tablespoon finely grated lemon rind

Instructions
573 kilojoules 136 Calories per serve Low Fibre Low Fat 1 serve carbohydrate Oven temperature 150°C,300°F, Gas 2 1. Place cottage and ricotta cheeses, sugar, yogurt and eggs in a food processor and process until smooth. Add corn flour and lemon rind and process to combine. 2. Pour mixture into a lightly greased 23 cm/9 in round cake tin and place in a baking dish with enough water to come halfway up the sides of the tin. Bake for 45 minutes or- until cake is firm to touch. Cool cheesecake in tin. Serves 10 Serving suggestion: Cut cheesecake into wedges and accompany with fresh seasonal fruit. For a lime or orange version of this delicious dessert, replace the lemon rind with lime or orange rind.