Cottage Cheesecake

This light cheesecake has a fraction of the calories but all the flavor of a cheesecake made from cream cheese. If you're really sensitive to textures, then you might think it a teensy bit grainy, but it wasn't enough to bother me one bit. I even ate it for breakfast this morning! :) I used 2% cottage cheese, but I read that there was no difference between that and 1% (I woulda used it but couldn't find it).

Graham cracker pie crust
2 cups cottage cheese
2 eggs
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
2/3 cup white sugar
1/4 teaspoon salt

Blend cottage cheese until smooth. For a denser cake, allow cheese to drain in cheesecloth or coffee filter for a couple hours, then continue.
In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, sugar and salt. Blend until smooth. Pour into prepared crust.
Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.