3 cups nonfat cottage cheese
2 whole egg
2 Tbsp. agave (or honey)
1 ½ tsp. vanilla extract
2 Tbsp. lemon juice
Process everything except the eggs in a blender or food processor until creamy. Add eggs and process until combined. Pour the mixture into the prepared pie plate and bake approximately 30 minutes until the center is set. Refrigerate for at least one half hour before adding the fruit and glaze.
Kiwi, strawberry and glaze preparation:
Peel and thinly slice five kiwis. Slice about 6 strawberries. Prepare the following glaze:
In a small pan, heat ½ cup apple juice concentrate. Mix two teaspoons of arrowroot or cornstarch with two tablespoons of water. When apple mixture boils, add arrowroot mixture and whisk until incorporated and beginning to simmer. Cool at room while you are waiting for cheesecake to be ready.
When cheesecake has chilled for one half hour, arrange kiwi and strawberry slices decoratively around cheesecake. With a pastry brush, apply cooled glaze to fruit and fill in any places that fruit is not covering. This will be best if chilled for at least another two hours, or overnight. Slice and serve, either as is or with a fresh raspberry sauce.
Nutritional Information: per serving
Calories: 110 calories per serving