Ingredients:
- 175g/ ¾ cup cottage cheese
- 150g/ 5 oz low fat natural yogurt
- 15ml/1 tbsp wholemeal flour
- 30ml/ 2 tbsp golden caster sugar
- 1 egg
- 1 egg white
- Finely grated rind and juice of ½ lemon
- 200g/7oz/2 cups blackberries
Instructions:
- Preheat the oven to 180°C/350°F. Lightly grease and line the base of an 18cm/7 in cake tin. Whizz the cottage cheese in a food processor or blender until smooth, or rub it through a sieve.
- Add the yogurt, flour, sugar, egg and egg white, and mix. Add the lemon rind and juice, and blackberries, reserving a few for decoration.
- Tip the mixture into the prepared tin and bake it for about 30-35 minutes, or until just set. Turn off the oven and leave for 30 minutes.
- Run a knife around the edge of the cheesecake, and then turn it out.
- Remove the lining paper and place the cheesecake on a warm serving plate. Decorate with the reserved blackberries and serve it warm.
