Pennsylvania Dutch Cheesecake

Pinch of salt

4 egg whites

3 egg yolks

1-1/2 cups lowfat cottage cheese

1/4 cup buttermilk

1 tbl fresh lemon juice

1-1/2 tsp vanilla

Beat salt and egg whites with electric mixer until stiff peaks form. Set aside. Put all the remaining ingredients into a blender and blend until smooth and creamy. Pour the cheese mixture into the egg whites. Gently, but thoroughly, fold together. Spoon the mixture into a 9" nonstick square or round cake pan. Bake in a preheated 350 oven for 40-50 minutes, until a knife inserted in the center comes out clean. Chill thoroughly. The cake sinks in the center as it cools, making a depression for fruit. Fill with berries or sliced unsweetened peaches to serve.