Baked Blackberry Cheesecake

3/4 cup fat-free cottage cheese
2/3 cup plain non-fat yogurt
1 tbsp whole-wheat flour
2 tbsp sugar (it could use more, so next time I'll add one extra tbsp)
1 egg
1 egg white
juice and rind (finely grated) of a half lemon
2 cups blackberries, raspberries, or strawberries (must be fresh) (reserve a few for decoration)

Wash the berries and let them dry on paper towels.

Preheat the oven to 350F. Line (the base) and lightly grease a 7in round cake pan.

Using a blender, whizz the cottage cheese until smooth (it will look like sour cream). Add the yogurt, flour, sugar, and lemon, and mix well. Add the berries. Pour the batter into the pan and bake for about 45 minutes or until the cake is just set. Turn off the oven and let it set inside for 30 minutes. Decorate with berries and serve warm.

Original from Low Fat Low Cholesterol