Instructions:

Beat cottage cheese with sugar until smooth and creamy. Add sour cream, egg, egg whites, lemon juice and cornstarch. Mix just until blended. Line a muffin tin with 12 compartments with paper baking cups.  Fill 3/4 full with cheese mixture.  Place muffin pan into a larger pan. Pour hot water into the larger pan to come halfway up the sides of the muffin pan.  Bake in a preheated 350ºF. oven for 30 minutes, just until set. Cool to room temperature.  Top each cheesecake with a strawberry.  These can keep for 2 or 3 days in the refrigerator.
 
 Nutrition Facts per Serving:Calories 98Total Fat 0.6 gSaturated Fat 0.1 gCholesterol 19 mgSodium 184 mgCarbohydrate 18 gFiber 1 gProtein 6 g
 
 Source: Unknown MC Formatted by Mary