I adapted this from an old recipe for a lowfat cheesecake using sugar. Prep time does not include chilling time. When you get tired of eating eggs on the SB Diet, this will feel like a treat.

Ingredients

4 serv.

low fat cottage cheese or 16 ounces ricotta cheese↗16 ounces
plain low-fat yogurt↗8 ounces
eggs↗4
granular sweetener equal to 1/2 cup sugar
vanilla extract↗1 1⁄2 teaspoons
grated lemon rind (or to taste)1⁄4 teaspoon
lemon juice (or to taste)↗2 tablespoons
cooking spray

Step-by-step instructions

1
Preheat oven to 325°F.
2
Blend the cottage cheese for about a minute until perfectly smooth and free of lumps.
3
Add yogurt and blend another minute.
4
Add remaining ingredients and blend just to mix.
5
Correct seasoning.
6
Spray a 9 inch square pan with cooking spray.
7
Pour the batter into the pan.
8
Bake about 40 minutes or til set (insert a needle or small sharp knife that comes out clean).
9
Let remain in turned off oven, with the oven door closed, until oven cools completely.
10
Remove from oven; let cool on a rack.
11
Chill for at least 12 hours.

Source: food.com

Original recipe ↗

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