1 Cup graham cracker crumbs
2 Tablespoons butter (melted)
1 Pound (2 cups) low-fat creamed cottage cheese
2 Egg whites
2 Whole eggs
1/2 Cup evaporated skim milk
1/3 Cup sugar (can use 1/2 cup raw unfiltered honey)
1 Tablespoon grated lemon rind
1/3 Cup fresh lemon juice
1/4 Cup pastry flour (if possible, use whole wheat pastry)
lemon slices for garnish
1. In a small bowl combine the crumbs and butter and press the mixture into the bottom of a greased 9" lose bottom or spring formed pan. Place the pan in the freezer, while you prepare the filling.
2. Preheat the oven to 300 degrees.
3. In a blender or food processor combine the cottage cheese, egg whites, whole eggs, evaporated milk, sugar, lemon rind, and lemon juice. Process the ingredients, until they are smooth. Add the flour and process the mixture to blend thoroughly. Pour the filling into the prepared chilled crust.
4. Baked the cake for 1 approximately hour at 350 degrees, or until the filling has set. Cool the cake in the pan on a rack. Loosen the edges of cake before removing the sides (but not the bottom) of the pan from the cake. Place the cake on a serving platter and garnish with lemon slices.