1/2 c  Graham cracker crumbs
3 1/2 c  Ricotta, low fat
16 oz Yogurt-drained to cheese
2    Egg whites
3/4 c  Sugar
1/3 c  Cocoa
2 tb Flour
2 ts Vanilla

Preheat oven to 325 degrees F.

Spray spring form pan with non-stick spray. Cover bottom and sides with
graham cracker crumbs.

Put in blender: ricotta cheese, blend until smooth, add yogurt cheese and
vanilla, blend till smooth. Add egg whites, sugar, cocoa, flour and
vanilla. Whirl till mixed well. Pour into prepared pan. Bake for 50
minutes. Turn off oven, open door, let cheesecake cool for 1 hour in oven.

Top with sliced strawberries and kiwi fruit.

Per serving: 160 calories, 5 g fat (28%)