Blackberry Cheesecakes

6 servings

6 TB sugar-free blackberry preserves

4 oz. low-fat cream cheese, softened

1/2 cup low-fat cottage cheese, sieved

1/3 cup low-fat sour cream

Finely grated peel and juice of 1/2 lemon

1 egg

3 TB Splenda

Preheat oven to 350F. Spread TB of blackberry preserves in each bottom of 6 ramekin dished. Place dishes in roasting pan. Set aside.

Beat cream cheese, cottage cheese, sour cream, lemon peel and juice, egg and Splenda in a medium sized bowl until smooth. Pour mixture into ramekin dishes. Add enough boiling water to roasting pan to reach halfway up the side of dishes.

Bake for 35 minutes, or until just set. Remove from roasting pan and cool completely. To serve, run a knife around the edge of cheesecakes and turn out in individual serving dishes. Garnish with a sprig of mint, if desired.