Preheat oven to 300°F. Line 12 (2 1/2") muffin-pan cups with paper liners. Place 1 wafer in each cup. In food processor puree cottage cheese until smooth, 2 minutes. Remove to large bowl. In food processor puree cream cheese, sugar and flour until smooth. Stir into pureed cottage cheese. Stir in egg whites, zest, lemon juice and vanilla until blended. Evenly spoon batter into muffin cups. In small saucepan warm blueberry jam. Spoon 1 teaspoon jam in center of each cheesecake, pushing down slightly into center. Draw knife through jam to swirl. Bake 20-25 minutes or until cheesecakes are set but still slightly jiggly. Cool completely in pan on rack. Cover loosely and refrigerate 4 hours or overnight. Use knife to remove cheesecakes from pan.

cholesterol; 21 g carbohydrates; 202 mg sodium.

Your time in the kitchen: 20 minutes. Ready to serve in about 5 hours.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.