20 Health Valley Low Fat Sesame Crackers

8 ounces cream cheese, softened

16 ounces nonfat cottage cheese

4 large eggs

1 tablespoon unbleached all-purpose flour

½ cup skim milk

1 cup shredded Swiss cheese

¼ cup grated Parmesan cheese

2 green onions, chopped

1 teaspoon lemon zest

½ teaspoon freshly ground black pepper

Optional: Pinch of dried red pepper flakes or cayenne pepper

Optional: Assorted crackers and raw vegetable strips

• Preheat oven to 350°.

• Prepare the “crust” by crushing the crackers — either by placing them in a plastic bag and rolling a rolling pin over them or by putting them through a food processor or blender. Spread evenly in a 9″ spring-form pan.

• Add the cream cheese, cottage cheese, eggs, flour, and milk to the bowl of a food processor. (A few cracker crumbs remaining in the bowl won't alter the recipe, but if they bother you, wipe out the bowl first.) Process until smooth. Add the Swiss cheese, Parmesan cheese, onions, lemon peel, pepper, and red pepper (or cayenne), if using. Process until blended.

• Carefully spoon the cheese mixture over the crackers in the springform pan. Bake for 1 hour or until the top is light golden brown. (The mixture may not be firmed up in the center; it will get firm as it cools.)

• Set the pan on a wire rack to cool the cheesecake to room temperature. Cover and refrigerate for at least 4 hours or overnight before serving. Serve with crackers and raw vegetables.

Softening Cream Cheese

Place completely unwrapped package of cream cheese on microwave-safe plate. Microwave on high for 15 seconds. Turn the plate and microwave on high for 5-second increments until slightly softened.