Cheesecake:
1 lb. Neufchatel cheese
10 oz low-fat cottage cheese
8 oz fructose or agave syrup (or 1-1/2 cups sugar)
1-1/2 tbsp. plain gelatin
lemon zest and juice from 1/2 a lemon
2 tbsp skim milk, heated lukewarm

Wafers:
2 tbsp olive oil
5 tbsp powdered sugar
4 tsp all-purpose flour
4 tsp crushed roasted almonds
1 tsp water

FILLING: In a food processor, blend the two cheeses with the fructose unitl smooth. Add lemon zest and juice. In a small bowl, add gelatin to heated milk and stir to dissolve thoroughly. Pour into food processor and mix all ingredients. Place in refrigerator to set for 1-1/2 hours.
WAFERS: Preheat oven to 350. Combine all ingredients in small bowl. stir well until blended. Form dough into 14 balls. Place balls on a cookie sheet lined with parchment paper or a silicone baking mat. Bake until golden brown, about 8-12 minutes (should look like a toasted lace dolly). Cool completely before moving.
To Serve: Spoon into pastry bag with fluted tip and pipe onto plate (or just spoon onto plate), layering with wafers.