Cottage Cheesecake II

1-1/2		graham crackers,s crushed
1/4  cup		almond meal
1/2  teaspoon		c brown sugar
24  ounces		lactose free, low fat cottage cheese
1/3  cup		c Greek yogurt, reduced fat
1/2  cup		¼ c sugar
3		eggs
1  teaspoon		vanilla
1/4  cup		c flour
2  tablespoons		Frangelico Liqueur

Tip: Click on the ingredient links to learn the nutritional information for all the Cottage Cheesecake II ingredients. The serving size for any ingredient in Cottage Cheesecake II may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 325F.

For crust, crush graham crackers and combine with almond meal and brown sugar, Press desired thickness into bottom of pie pan.

Combine cottage cheese, Greek yogurt, xylitol, eggs, vanilla, flour and liqueur in food processor; purée until very smooth.

Bake approximately 40 minutes until a toothpick inserted in the center comes out clean.

Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, then remove from pan and serve.