Zwieback Cottage Cheese Torte paired with a light Champagne Cheesecakes and other dairy treats are customary for the Jewish festival of Shavuoth. This recipe is heart healthy-Enjoy!

Crust
1- 6 oz. package zwieback toasts 89
3/4 cup sugar
1/2 tsp. fresh ground cinnamon
a dash of ground cloves and nutmeg
3 Tabs. vegetable oil, preferably canola
1 Tabs. butter, melted

Lightly oil a 9-inch springform pan, or coat it with nonstick cooking spray. Place zwieback in a food processor with sugar and cinnamon. Add oil, butter and 2 Tabs. water. Process until the crumbs are evenly moistened.
Reserve 2 Tabs. of the crumb mixture for the top of the torte. Press the remaining crumb mixture into the bottom and sides of the springform pan. Set aside.

Filling
1/3 cup milk
1-1/2 Tabs. cornstarch
2-1/2 cups lowfat cottage cheese
2/3 cup reduced-fat sour cream
1 cup sugar
2 large eggs, separated
1/4 cup fresh lemon juice
2 tsp. Grated lemon zest
1 Tabs. butter, melted
3/4 tsp. ground cinnamon
dash of ground cloves and nutmeg
2 large egg whites
1 pt. fresh strawberries, for garnish

Preheat oven to 325 degrees F. In a small bowl, combine milk and cornstarch. Whisk until smooth. Set aside. In a food processor, puree cottage cheese and sour cream until smooth, about 1 minute. Add sugar, egg yolks, lemon juice, lemon zest, butter, cinnamon, nutmeg and milk mixture and process. In a large mixing bowl, beat 4 egg whites until stiff but not dry. Fold the cheese mixture into the egg whites with a spatula.

Pour into the prepared pan. Sprinkle with the reserved crumbs and bake for 1 hour, or until well puffed. (There will be a few cracks. Turn of the oven and leave the torte in the oven for 1 hour with the door closed to cool gradually. Remove from oven; transfer to a rack to cool completely. (The cake may be stored, covered, for up to 3 days in the refrigerator. Serve garnished with strawberries. Serves 10.