Berry cheesecake

12 oz fat free cottage cheese
1/3 cup low-fat vanilla yogurt
3 tbsp honey
3 egg yolks (or 1/2 cup no-cholesterol substitute)
4 egg whites
pinch of salt

Filling:

1 cup white grape juice
optional: low calorie sweetener or a few drops to taste
1 1/2 cups washed fresh blueberries
3/4 cup washed, hulled sliced fresh strawberries

Combine cheese, yogurt, honey and egg yolks (or substitute) in food
processor or blender and process completely smooth. Combine egg whites and salt in an electric mixing bowl and beat stiff. Pour the cheese mixture into egg whites and gently but thoroughly fold together. Spoon mixture into a non-stick 9-inch round cake pan or springform pan that has been liberally sprayed with cooking spray. Bake in a preheated 350 degree oven 45 minutes. Remove from oven and cool, then chill. Cake sinks in the middle to form a depression for fruit filling. Remove the cake from pan before filling.

To prepare filling: While the cheesecake is baking, simmer white grape juice in an uncovered saucepan until reduced by half. Remove from heat and allow to cool, add sweetener to taste. When the cake is cool, arrange blueberries in the center surrounded by a ring of sliced strawberries. Spoon the white grape glaze over the fruit. Refrigerate and chill thoroughly. Yields 9 servings about 110 calories each. You could substitute white Chardonnay or other white wine for part of the grape juice if so inclined.