1 1/4 c. dried figs (white 1/2 c. graham cracker crumbs California)
Process until it forms a ball of dough.
2 oz. water (1/4 cup) 2 pkts. gelatin
Soften together.
1 can evaporated nonfat milk, heated
Use springform pan that is oiled well and press dough on bottom
and up edges. Add hot milk to gelatin and stir. In processor place:
1 pt. 2% cottage cheese 1 tsp. vanilla extract
1 whole egg 2 tsp. lemon juice
3 oz. soft brown sugar Gelatin/milk mixture
Pour mixture into crust. Place in refrigerator for 2 hours. Serve with wedges of Kiwi or sliced strawberries or your favorite fruit. This cake has only about 200 calories per slice compared to close to 700 for commercial New York Cheesecake.
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