1/2	tablespoon (7.5 g) margarine

1/3	cup (35 g) graham cracker crumbs

2	cups (450 g) nonfat cottage cheese, drained

14	ounces (400 g) soft tofu, drained

1	cup (236 ml) nonfat yogurt cheese

grated zest of 1 lemon

1/4	cup (59ml) fresh lemon juice

1/2	teaspoon (2.5 ml) vanilla extract

2	large egg whites

1/2	cup (118 ml) egg substitute

7	packets sugar substitute that will not break down when heated, or to taste

2	tablespoons (16 g) unbleached all-purpose flour

1	cup (150 g) fresh strawberries

16	perfect strawberries for garnish, cleaned with stems intact

1. Grease the sides and bottom of a 9-inch ( 23cm) springform pan with margarine. Dust with graham cracker crumbs. Refrigerate until ready to fill.
2. Preheat oven to 350° F (180°C), gas mark 4.
3. In a food processor or blender, process cottage cheese and tofu until smooth. Add all other ingredients except the strawberries. Process for 3 minutes until very smooth and light. Pour into prepared springform pan. Place a sheet of aluminum foil on the middle rack of the oven under the springform to protect the oven. Bake for 1 1/2 to 1 3/4 hours, until the filling is set, slightly puffed, and golden brown at the edges. Cool on a wire rack for 45 minutes. Refrigerate until chilled, 2 hours. Remove the sides of the springform pan.
4. Whirl the cup of strawberries in a food processor to make a puree. Spoon puree over each serving and garnish with one perfect strawberry, sliced to the stem and fanned out.