Cottage Cheesecake

SERVES  4 

INGREDIENTS

• Crust

• 1 ⅓ cup graham cracker crumbs

• ⅓ cup brown sugar, packed

• ½ teaspoon cinnamon

• ½ cup melted butter

Filling

• 16 oz. low fat cottage cheese

• 2 large eggs

• 2 tablespoons cream cheese (optional)

• ⅔ C. brown sugar

• ½ tsp. vanilla

• 2 teaspoons fresh ginger, grated or finely chopped

Topping

• ½ cup sour cream

• ½ cup non-fat yogurt

• 2 tablespoons sugar

• ⅓ cup chopped crystallized ginger

DIRECTIONS

1. Preheat oven to 350°F.

2. Place graham crackers in a plastic bag. Use a large, heavy spoon or rolling pin and smash crackers into crumbs.

3. Mix all the crust ingredients together and press into a 10-inch pie pan.

4. Blend the filling ingredients in a food processor or blender until very smooth. Pour into the crumb-lined pan and bake for about 40 minutes. Cake should still be slightly jiggly in the center. Cool for about 20 minutes.

5. Mix the sour cream, yogurt and sugar. Spread on cheesecake and sprinkle top with the crystallized ginger. Chill and enjoy!

Recipe courtesy Sheryl Kesey Thompson, co-owner of Nancy's Probiotic Foods