1/2 cup crushed graham crackers
1 tbsp melted butter
3 cups sour cream
2 cups cottage cheese
3 egg whites
3/4 cups sugar
3 tbsp flour
juice of 1/2 lime
1 tsp vanilla
1 cup fresh or frozen raspberries
extra raspberries for garnishing top
Preheat oven to 325.
In a small bowl, mix graham crackers with butter. Press mixture evenly unto a 9-inch spring-form pan (spray with Pam).
Puree sour cream, cottage cheese and egg whites until creamy. Add sugar, flour, lime juice, vanilla and raspberries (1 cup). Puree again until smooth. Pour into pan and bake for 1 hour. Remove from oven and let stand for one hour.
Refrigerate for 3 hours and garnish with additional raspberries.