lemon cheesecake

Serves: 4

Ingredients:
2 tablespoons cold water
1 ½ teaspoons gelatin
2 tablespoons lemon juice
1/2 cup low-fat milk, heated almost to boiling
3 tablespoons brown sugar
1 teaspoon vanilla
2 cups low-fat cottage cheese
lemon zest

Method:
combine water, gelatin and lemon juice in blender container. process on low speed for 1 to 2 minutes to soften gelatin.
add hot milk, processing until gelatin is dissolved. add sugar, vanilla and cottage cheese to blender container. process on high speed until smooth.
pour into pie plate or round flat dish. refrigerate 2 to 3 hours. if you wish, top with grated lemon zest just before serving