1. Day before preparing cheesecake: Spoon yogurt into large strainer lined with a double thickness of cheesecloth or 3 layers of paper towels.

2. Place bowl beneath, but not touching strainer to catch liquid.

3. Cover and refrigerate 24 hours.

4. To prepare cheesecake: Combine crumbs and melted margarine.

5. Press evenly onto bottom of 7 to 9-inch springform pan; set aside.

6. In food processor or blender, process cottage cheese and egg whites on high speed until smooth, scraping down side occasionally.

7. Add strained yogurt, sugar, flour, lemon juice and vanilla.

8. Process on high an additional 30 seconds or until well blended.

9. Pour onto crust in pan. Place pan on baking sheet.

10. Bake at 325 degrees F for 1 hour.

11. Cool to room temperature.

12. Refrigerate several hours or overnight.

13. Serve with sliced fresh fruit.

14. Serves 12. Calories: 140, Protein: 7g, Fat: 2. 5g, Cholesterol: 5mg, Calcium: 147mg, (those figures are using lowfat yogurt, non-fat yogurt decreases the fat grams per serving to about 1. 3g).