INGREDIENTS

INSTRUCTIONS

In small bowl, blend crumbs and sugar. Add egg white and stir until
well-blended. Press firmly over bottom and partway up sides of  sprayed
8" springform pan. Bake at 375F 8 mins until edges feel firm  and dry.
Set aside. In blender, process cottage cheese and sour cream  1 min
until smooth. Add sugar, flour, egg, egg whites and vanilla and  blend
again. Pour into prepared crust and bake at 300F for 1hr and 15  mins
until edges are dry to touch and centre jiggles only slightly  when pan
is shaken. Cool completely, then cover and refridgerate for  at least 5
hrs before serving. Serve with pie filling on top.  Make sure to blend
until smooth to avoid grainy texture! I need MUCH  longer than 75 mins
for it to firm up.  Per slice (with cherry pie filling): 281  
calories, 3.6g fat (11%  CFF)  Contributor: "Looneyspoons" J&G Podleski
Yield: 8 big pieces!  Posted to recipelu-digest Volume 01 Number 239 by
Cathleen  <catht@interlog.com> on Nov 10, 1997

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