(Try to use natural or organic brands, where available.)


  • Your own crust OR slow-cook oats
  • Corn oil
  • 24 oz. low fat, no salt, cottage cheese
  • 16 ounces low fat sour cream
  • 6 ounces lower fat cream cheese
  • 2 eggs, beaten
  • 2 tablespoons corn starch
  • 1 tablespoon lemon juice
  • ½ - 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 20 raisins, chopped
  • 4-5 dried apricots, chopped
  • 1 apple, peeled, cored, and diced (use apples that are at least a little sweet)


  1. Preheat oven to 325°F.
  2. Grease the pan with corn oil, and lightly cover bottom of pan with slow oats (just enough to cover bottom of pan). Or use your own crust.
  3. To a large mixing bowl, add the cheeses (cut up the cream cheese into smaller pieces for easier mixing), eggs, corn starch, lemon juice, vanilla, honey, and the fruit pieces (raisins, apricots, apples).
  4. Mix just until cheeses are evenly mixed (and breaking up any visible chunks of cream cheese).
  5. Pour into pan (such as a 9 - 9 1/2 inch spring form pan), placed upon a pizza pan or other pan, to catch any excess liquid.
  6. Bake at 325 degrees, in center of oven, for 60 - 70 - 90 minutes, or until filling is set (if a toothpick comes out clean, then it's done).
  7. Turn off oven, open door, and let cake set in oven for 60 minutes.
  8. Remove from oven. Tilt cake pan upon pizza pan for 15 to 30 minutes, to drain off excess liquid.
  9. Refrigerate overnight.