Betty Becker's Slimmer's Cheese Pie (Crustless)

2 extra-large eggs
2 c. cottage cheese (1% milkfat), creamed but not watery
1/2 c. sugar
2 T. flour
1 c. lemon yogurt (pour off water on top)
1 T. fresh lemon juice
1 t. pure vanilla extract (cinnamon for sprinkling on top of pie before baking)

Pre-heat oven 325°-350° and spray a 9" deep-dish pie plate well with vegetable
spray. In blender place eggs and 1 cup of the cottage cheese, blending till smooth; add rest of cheese and sugar, blending again till smooth. Add remaining ingredients and blend just till thoroughly mixed. Pour into greased pie plate and sprinkle nicely with cinnamon. Place in pre-heated oven on middle rack and bake about 45 minutes, or till puffed and browned at edges. Cool on rack, then refrigerate.

Serve chilled but not cold. Cuts beautifully and is smooth, light, and creamy. Delicious plain or served with fruit (fresh or cooked and thickened). You can also add 1/2 cup of well-drained crushed canned pineapple to batter before baking. (There should be at least 1/2" of extra space in pie plate.) You can adjust flavoring to taste and, if not counting calories, use the higher milkfat cottage cheese for a richer pie.

A special hint: for most efficient use of lemon juice and rind, squeeze 1-2 lemon halves in advance, place juice in small jar in fridge and place lemon shells in small plastic bag in freezer; so simple to grate when needed, and juice keeps for a few days.