Baked Blackberry Cheesecake
3/4 cup cottage cheese
2/3 cup low-fat plain yogurt
1 tablespoon whole wheat flour
2 tablespoons raw sugar
1 egg white
1/2 lemon, juiced and rind finely grated
2 cups fresh or frozen blackberries; thawed if frozen (see note)
Preheat oven to 350ºF. Lightly grease and base-line a 7-inch square pan.
Place cottage cheese in a food processor and process until smooth. Alternatively, rub it through a sieve, to obtain a smooth mixture. Add the yogurt, flour, sugar, egg and egg white and mix. Add the lemon rind and
juice and blackberries, reserving a few for decoration. Tip the mixture into prepared pan and bake it for 30-35 minutes, or just until set. Turn off the oven and leave for a further 30 minutes.
Run a knife around the edge of the cheesecake, and then turn it out. Remove the lining paper and place the cheesecake on a warm serving plate. Decorate cheesecake with reserved blackberries and serve it warm.
Note: If you prefer to use canned blackberries, choose those canned in natural juice and drain the fruit well before adding it to the cheesecake mixture. The juice can be served with the cheesecake, but this will
increase the total calories. Also, you can substitute with raspberries or blueberries.