Low-calorie doesn't have to taste bland...as this lemon-scented pineapple cheesecake proves.

Low Calorie Blender Cheesecake

1 cup plain yogurt
4 large eggs
3/4 cup dry milk powder
3/4 cup granulated sugar
6 tablespoons all-purpose flour
3 tablespoons lemon juice
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups (24 ounces) cottage cheese
1 (20-ounce) can crushed pineapple in its own juice
Graham cracker crumbs
Cinnamon (optional)

1. Combine all ingredients except cottage cheese and pineapple in blender container. Cover and blend until smooth. Pour into large mixing bowl.
2. Combine cottage cheese and pineapple in blender container. Cover and blend until smooth. Add to yogurt mixture. Stir until well-blended.
3. Pour into buttered 9 x 13-inch baking dish which has been dusted with fine graham cracker crumbs.
4. Bake at 300°F (150°C) for 1 hour and 15 minutes. Dust lightly with cinnamon, if desired. Cool, then refrigerate.
5. Serve chilled.

Makes 12 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.