12 slices

2 Tbsp (30 mL) canola oil
2/3 cup (150 mL) graham wafer crumbs
1/2 cup (125 mL) skim milk
1 stalk fresh lemongrass, chopped
— or 3 tbsp. (45 mL) dried lemongrass
2 cups (500 mL) low fat cottage cheese
8 oz (250 g) 1 pkg. light cream cheese, at room temperature
2 eggs
1 Tbsp (15 mL) sucralose brown sugar blend
1 Tbsp (15 mL) cornstarch
1 can (10 ounces/284 mL) mandarin oranges, packed in juice, drained



  1. Preheat oven to 325°F (165°C). Place parchment paper in the bottom of a 9 inch (23 cm) springform pan. Sprinkle graham crumbs into the pan and add canola oil.
  2. In a small saucepan, heat milk on medium. Add lemongrass and stir well. Bring mixture to low boil.
  3. Remove from heat and allow to stand for at least 20 minutes. Strain to remove lemongrass. Save milk.
  4. In a blender or food processer, blend cottage cheese until smooth. Add cream cheese, milk, eggs, brown sugar and cornstarch and blend until smooth. Pour over crust.
  5. Bake for 45 minutes or until set. Allow to cool, then refrigerate for 4 hours. Remove from pan. To serve: slice and garnish with mandarin orange segments and lemongrass, if desired.
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