Cherry Cheesecake Pie

Ingredients

The Crust

• 1 1/2 cups finely ground graham cracker crumbs
• 1/4 cup white sugar
• 6 tablespoons butter

The Filling

• 2/3 cup cottage cheese
• 6 tablespoons sugar
• 1 tablespoon lemon rind, grated
• 1/2 teaspoon vanilla extract
• 2 eggs, separated
• 1/4 cup evaporated skim milk
• 1/3 cup instant nonfat dry milk

The Topping

• 1 (14.5 oz) can cherry pie filling

Directions

The Crust

1. Mix graham cracker crumbs, sugar and melted butter until well blended. Press mixture into an 8 or 9 inch pie plate.

The Filling

1. Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed.
2. Transfer to a bowl.In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture.
3. Pour into your pie crust and bake 40 minutes at 350 degrees F. Let cool before putting the topping. Chill before serving.
4. In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add cherry extract, spread over baked cheesecake and return to oven 5 minutes more.