This is a diet cheesecake but tastes like a rich and creamy one, with raspberries throughout. It looks beautiful.

1 cup part skim ricotta cheese
1 cup low-fat cottage cheese
1/4 cup fructose or 1/3 cup granulated sugar
2 eggs
1/3 cup low-fat yogurt
1/2 teaspoon vanilla extract
1 teaspoon finely grated lemon peel
1 tablespoon flour
1/2 tablespoon cornstarch
1 cup fresh raspberries

Puree cheese until smooth and thick add sugar, eggs, yogurt, vanilla extract and lemon peel. Beat into it the flour and cornstarch. Put in a bowl.

Fold carefully the raspberries to above or save for decoration on top after cake has baked. Pour into pan and bake for approximately 35 minutes or until a wooden pick inserted in middle comes out clean. Chill until cold and serve plain or with pureed raspberry sauce.

Preheat oven to 350 degrees F. Spray an 8-inch springform pan with nonstick vegetable spray.

Serves 12.

Raspberry Sauce: Puree, 2 cups raspberries (fresh or frozen) and strain through a sieve to remove seeds. Add 1/2 ripe banana mashed and add fructose or sugar to taste.

Fructose is a natural sweetener. It is derived from the natural sugars in fruit, honey, and invert sugar and tends to be about one and a half times sweeter than sugar. It is more expensive than sugar, but price equals out because less is used. It can be found in supermarkets or health food shops.

91 Calories: 6 g Protein: 3 g Fat: 57 mg Cholesterol: 9 g Carbohydrates: 109 mg Sodium