Instructions: Preheat oven to 375F.

Spray an 8-inch springform pan with non-stick spray. Set aside.

In a small bowl, mix together graham crumbs and sugar. Add egg white. Stir until well blended. Press crumb mixture firmly over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 8 minutes. Be careful not to overbake. Set aside to cool. Reduce oven to 300F.

In blender, process cottage cheese and sour cream until smooth (about 1 minute). Add sugar, flour, egg, egg whites, and vanilla and process again until well blended.

Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken.

Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving. Run a knife along inside edge of pan and remove sides. Serve with pie filling or fresh fruit on top.

Makes 8 large slices.

FAT: 11.1%

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.